Ingredients

For the béchamel sauce:

• 1 stick butter
• 8 tablespoons flour
• 2 quarts milk
• Salt and pepper
• Freshly grated nutmeg, to taste
• 4 large egg yolks, beaten
• About 2 cups grated Parmigiano Reggiano cheese

For the green filling:;;

• 1/4 cup extra virgin olive oil (EVOO)
• 1 1/2 pounds sweet Italian sausage
• 2 fresh red chili peppers, seeded and finely chopped
• 8 cloves garlic, chopped
• 1/2 cup dry white wine or chicken stock
• 2 packages chopped frozen spinach, defrosted and separated
• 2 bunches broccoli rabe, chopped and par-boiled 8 minutes, drained
• Salt and pepper

For the white filling:

• 3 cups ricotta cheese
• 2 egg yolks, beaten
• About 1/2 cup grated Parmigiano Reggiano cheese
• 1/4 cup flat- eaf parsley, finely chopped

• 2 boxes flat, no-bake lasagna sheets, such as Barilla

Description

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