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Lisa’s Lasagne with Broccolini and Sausage


When Lisa moved to Piemonte in Northern Italy, she first tasted Lasagne with Broccolini and Sausage in a creamy, velvety Besciamella sauce. This combination takes comfort food to a whole new level!

Watch Lisa make this Lasagne on the Lisa’s Italian Kitchen YouTube Channel here.


Lisa’s Lasagne with Broccolini and Sausage Ingredients:


For the sausage and broccolini filling: 

2 tablespoons  unsalted butter

2 lbs Broccolini, cut in 1 inch pieces

1/2 cup Extra Virgin Olive Oil

8 garlic cloves, chopped

1 teaspoon crushed red pepper flakes

2 lbs sweet Italian sausage, loose





For the Besciamella: 

1 stick unsalted butter

1/2 cup unbleached flour

2 cups whole milk

1/2 teaspoon Sicilian Sea Salt

1/2 teaspoon freshly ground black pepper

For the lasagne: 

2 lbs imported Italian lasagne

2 cups Fontina cheese

2 cups grated Parmigiano Reggiano Cheese

Lisa’s Lasagne with Broccolini and Sausage Directions:

Place the Broccoli Rabe, crushed red pepper, salt and pepper and 1/4 cup of Extra Virgin Olive Oil on a jelly roll pan and roast at 375 degrees for 12 minutes. Meanwhile, in a large frying pan, place the remaining 1/4 cup of Extra Virgin Olive Oil and the Italian Sausage. Sauté the sausage until it is cooked completely. Drain well in a colander. Set aside.


In another large frying pan, melt the stick of butter and stir in the flour until it is completely absorbed by the butter to form a paste. Add the milk to the flour and butter mixture, stirring constantly with a wooden spoon, until it forms a velvety, thick white sauce. Add the salt and pepper. Remove from the heat.


Preheat the oven to 350 degrees, cook the lasagne for 5 minutes in boiling water. Drain and put under cold water. Dry between cotton cloths.

In a deep dish lasagne pan, begin layering: first, besciamella sauce, then a layer of lasagne noodles, broccolini, sausage, Fontina cheese and Parmigiano. End on the top of the lasagne with a layer of noodles, topped with the Fontina cheese and Parmigiano.

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Bake for 20 to 30 minutes.


About the Author
Lisa Caponigri is the author of This is Sunday Dinner and Whatever Happened to Sunday Dinner?, published by Sterling Epicure. Both of Lisa's cookbooks brim with her memories of living in Italy, both as a child and as an adult raising her own family, anecdotes about her family, regional and seasonal Italian specialties, and all the advice needed to get a spectacular Sunday Dinner on the table, every Sunday of the year. She has developed a line of prepared foods and sauces called Lisa’s Italian Kitchen. Lisa debuted on HSN and has appeared on QVC. She has also appeared on a variety of television programs, including Seattle's New Day Northwest, Good Morning Toronto, Chicago's WGNLunchbreak, and New England Cooks, to name a few. Lisa is frequently consulted as an expert in Italian lifestyle and food. Lisa Caponigri lives in South Bend, IN and travels frequently to Italy to research the latest in "la dolce vita". Visit to learn more about Lisa!