Lasagna with Grape Tomatoes and Broccoli Rabe

Ingredients

• 1 pound broccoli rabe trimmed
• 8 ounce broccolini trimmed
• 9  lasagna noodles cooked
• 0.3 teaspoon pepper red crushed
• 0.3 cup wine dry white
• 0.5 cup basil fresh divided chopped
• 10  garlic clove divided thinly sliced
• 4 cups grape tomatoes 
• 0.8 teaspoon kosher salt divided
• 1 cup tomatoes (such as Dell'Amore)
• 2.5 tablespoons olive oil extra virgin extra-virgin divided
• 1.5 cups onion divided chopped
• 0.8 cup part-skim mozzarella cheese shredded
• 15 ounce part-skim ricotta 

Equipment

• bowl
• frying pan
• paper towels
• oven
• pot
• baking pan
• aluminum foil

Directions

1. Bring a large pot of water to a boil.
2. Add broccoli rabe and Broccolini, and cook 2 minutes.
3. Drain and rinse vegetables under cold water; drain. Coarsely chop.
4. Preheat the oven to 35
5. Heat a large nonstick skillet over medium-high heat.
6. Add 1 tablespoon oil; swirl to coat.
7. Add 3/4 cup onion and 5 garlic cloves; cook 2 minutes, stirring occasionally.
8. Add wine; cook 1 minute.
9. Add grape tomatoes and 1/4 teaspoon salt; cook 12 minutes or until skins split and tomatoes start to release their juices, stirring frequently.
10. Place tomato mixture in a bowl.
11. Wipe pan dry with paper towels. Return pan to medium-high heat.
12. Add remaining 1 1/2 tablespoons oil; swirl to coat.
13. Add remaining 3/4 cup onion, remaining 5 garlic cloves, and red pepper; saut 4 minutes. Stir in broccoli rabe mixture and 1/4 teaspoon salt; cook 3 minutes.
14. Remove from heat.
15. Combine 1/4 cup basil, ricotta, and remaining 1/4 teaspoon salt in a bowl.
16. Spread 1/2 cup marinara sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce.
17. Spread half of ricotta mixture over noodles. Top with half of broccoli rabe mixture; spoon half of tomato mixture over broccoli rabe mixture. Repeat layers with remaining noodles, ricotta mixture, broccoli rabe mixture, and tomato mixture, ending with noodles. Top with remaining 1/2 cup marinara, and sprinkle with mozzarella. Cover with aluminum foil coated with cooking spray.
18. Bake at 350 for 30 minutes. Uncover and bake for an additional 15 minutes or until top is lightly browned.
19. Remove lasagna from oven, and sprinkle with remaining 1/4 cup chopped basil.
20. Let stand for 10 minutes before serving.