Broccoli Rabe Lasagna Rolls with Sausage & Pepper Sauce



A family friendly dinner that will please everyone at the table.  Lasagna has been made over using pork & chicken sausage;  part skim cheeses, 100% whole wheat lasagne noodles and broccoli rabe.  Sneaking in the broccoli raab provides your family with antioxidant-rich vitamins A & C , Folate , potassium, fiber and calicium which can help fight off damage to your cells; protects against birth defects & heart disease.  The latest news with broccoli rabe is its cancer-preventing potential because of  its  rich source of glucosinolates, which your body converts to cancer-fighting sulforophanes.

**I know;   I know…..too much information!**  However; I am a health care professional 😉

Take your leftovers to work the next day or eat later in the week when you have no time to make dinner.   Serve with a side salad or veggies.



Broccoli Raab lasagna rolls with Sausage & Pepper Sauce

Makes 14 Lasagna Rolls. Nutrition for 1 Lasagna Roll : Weight Watchers Points + 8 ~ Calories 321 ~ Fat 13 g ~ Carbs 30 g ~ Fiber 5.3 ~ Protein 21 g


  • Sauce:
  • 2 Cloves of Garlic (minced)
  • 1 Medium Onion (diced)
  • 1/2 Green Bell Pepper (diced)
  • 1/2 Red Bell Pepper (diced)
  • 5 Pork & Chicken Sausage; remove from casings (Johnsonville, mild Italian 1.10 lbs)
  • 2 jars of Sauce ( I prefer Glen Muir; Italian Herb)
  • Lasagna Filling:
  • 1 15oz container of Part-Skim Ricotta Cheese
  • 1 8oz bag of Shredded Part-Skim Mozzarella Cheese
  • 1/3 cup of chopped Parsley
  • 5 leaves of Basil (chopped)
  • 1 lb bag of frozen broccoli rabe (thaw and squeeze dry)
  • 4 cloves of Garlic (minced)
  • 1 egg
  • 1 tsp black pepper
  • 2 tsp salt
  • Noodle:
  • 14 (10.5 oz) noodles from Bionaturae Organic 100% Whole Wheat Lasagne noodles (prepared to “al-dente”)
  • Topping:
  • 1/4 cup of grated Parmesan Cheese
  • 1/4 cup of Reduced Fat Italian Cheese ( I used Sargento; but you can substitute part-skim Mozzarella)


  1. Preheat oven to 375 and prepare a large baking dish (9×13) with cooking spray.
  2. In a large saute pan over medium/high heat; stir fry the sausage, garlic, onion & bell pepper until brown. (approximately 5-7 minutes) Add the 2 jars of sauce and bring to boil. Take off stove & add 2 cups of sauce mixture to bottom of baking dish
  3. In a medium sized mixing bowl; add all the filling ingredients and combine well.
  4. Take a boiled noodle and lay flat on preparing surface (I use a square plate). With a small ice cream scoop add 2 scoops of filling to one end of the lasagna noodle and begin to roll. Add to baking dish. Do this with all 14 noodles. (2 lines of 7 noodles should fit in baking dish)
  5. Pour remaining sauce mixture over noodles and garnish the top with the Parmesan & Italian cheese.
  6. ***At this point you may cover and refrigerate for up to 2 days***
  7. Bake uncovered for 45 min to 1 hour
  8. ***if you are taking it out of the fridge cover with foil and bake for 45 minutes; then remove foil and bake uncovered for an additional 15-25 minutes***


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