This recipe comes to you via Smitten Kitchen.
I've adjusted some of the ingredients to what I had/could find/was cheaper.
1 pound chunky pasta of your choice (I used orecchiette because I had it!)
2 bundles broccoli (rabe), (I couldn't find any at my store, so I got broccoili and it was cheaper!) crowns cut off
1 pound Italian sausage (sweet or spicy pork or chicken), casings removed
2/3 cup grated parmesan or pecorino romano cheese
6 ounces mozzarella, cut into small cubes (Shredded was cheaper at my store)
For bechamel sauce:
4 cups milk, full fat is ideal
8 tablespoons unsalted butter
1/2 cup all-purpose flour
1 teaspoon table salt
Freshly ground black pepper
4 cloves garlic, minced
Few gratings fresh nutmeg (Didn't have, so omitted)
(I've doubled this for you, because it needs MOAR sauce)
Preheat over to 400 F.
Boil your water. Salt it. Add pasta. With a few minutes to go, add broccoli.
Meanwhile, cook your sausage in a large pan. Once browned and cooked all the way through, remove with slotted spoon on a plate and leave the fat drippings in the pan.
Drain pasta and broccoli. Set aside back in pot.
Add butter to the pan, melt, then add flour. Stir until incorporated. Then slowly add the milk, stirring as you go. This should be nice and thick til you add the last of the milk. Add garlic, salt, pepper, and nutmeg if you have it. Stir until thickened. Mine didn't take long at all.
Add the sausage to the pot with the broccoli and pasta. Then add bechamel sauce. Finally, add the mozzarella cheese and half the Parmesan cheese.
Stir it all up and pour into a greased lasagna pan. Honestly I don't know what the size of mine is. It's pretty big. Mmmmmm... I'm so hungry.
Add rest of Parmesan on top.
Put in the oven for 20-30 minutes until browned and bubbly.
As she says in her recipe, this doesn't end up super creamy, (But god, it's so good) so double the bechamel sauce if you want more creaminess.