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1
In a small bowl soak tomatoes in boiling water 30 minutes and drain in a sieve set over a bowl, reserving soaking liquid.
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2
Chop tomatoes fine.
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3
In a large non-stick skillet cook onions in 1 1/2 tablespoons oil over moderate heat, stirring, until soft.
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4
Add sausage, stirring to break up, and simmer 5 minutes.
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5
Discard excess fat.
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6
In a saucepan melt butter over moderately low heat and whisk in flour until smooth.
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7
Cook roux, whisking, 3 minutes.
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8
Add reserved soaking liquid and milk in a stream, whisking, and salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or until thick.
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9
Stir in sausage mixture and tomatoes.
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10
Sausage sauce may be made 3 days ahead, cooled completely, and chilled, covered.
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11
In cleaned skillet heat remaining 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and saute broccoli rabe, stirring, until wilted.
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12
Add 1/4 cup water and salt and pepper to taste and simmer, covered partially, until broccoli rabe is crisp-tender and almost all liquid is evaporated, about 2 minutes.
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13
Remove skillet from heat and remove lid.
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14
Preheat oven to 375F.
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15
Pour 1 cup sausage sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other.
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16
Stir broccoli rabe into remaining sausage sauce.
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17
Spread about 1 1/2 cups sausage broccoli rabe sauce over pasta and sprinkle with 3/4 cup mozzarella .
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18
Make 2 more layers in same manner, beginning and ending with pasta.
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19
Spread tomato sauce over pasta, making sure pasta is completely covered, and sprinkle with remaining mozzarella.
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20
Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes.
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21
Remove foil and bake lasagne 10 minutes more, or until top is bubbling.
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22
Let lasagne stand 5 minutes before serving.
