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1
Place the lasagna noodles in a large bowl of cold water to soak (if you are using no-boil noodles, you can skip this step).
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2
Lightly oil a 9- by 13-inch baking pan.
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3
Heat 3 tablespoons oil in a large skillet over medium-high heat.
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4
Add the garlic and chili flakes; cook until fragrant, about 30 seconds.
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5
Stir in the tomatoes and simmer over medium-low heat for 10 minutes.
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6
Stir in 1/2 teaspoon salt and the basil.
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7
Remove from heat.
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8
Remove the tough lower stem ends of the broccoli rabe.
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9
Cut the remaining stems, leaves and florets into 1-inch pieces.
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10
Fill a pot with 8 cups water and 2 tablespoons salt.
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11
Bring water to a boil and add the broccoli rabe.
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12
Cook 30 seconds, then use a slotted spoon to transfer broccoli rabe to a bowl.
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13
Slowly whisk the polenta into the water.
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14
Simmer until polenta is thick and creamy, 5 to 10 minutes.
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15
Add the mascarpone or ricotta, 1/2 cup parmesan and the butter, and stir until combined.
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16
Stir in the broccoli rabe.
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17
Heat the oven to 400 degrees.
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18
Arrange a single layer of lasagna noodles in the bottom of the pan.
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19
Tear or break any pieces as needed to fit them in one layer, with no overlapping.
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20
Top with a third of the polenta mixture, half the tomato sauce and a third of the mozzarella.
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21
Arrange a second layer of lasagna noodles over the mozzarella.
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22
Repeat layering of polenta, sauce and mozzarella.
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23
Arrange a final layer of noodles over the cheese and finish with the remaining polenta and mozzarella.
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24
Scatter 1/2 cup parmesan and the black pepper over the top.
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25
Transfer casserole to the oven.
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26
Bake until cheese is golden and bubbling, 30 to 40 minutes.
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27
Let stand 20 minutes before serving.
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28
Serve with more chili flakes scattered on top, if you like.
