I made the broccoli rabe lasagna from the NYT again, following my own recommendations to use milk instead of 1/2 and 1/2 in the bechamel and adding more rabe. Now I am changing my mind and thinking that the richer bechamel is a better complement to the bitter greens. Still good, though. Dessert was a lemon angel cake from the NYT. I made a few changes---didn't bother with their cake recipe since I know mine works well (just added lemon extract instead of almond). I omitted the preserved lemon juice because I had a lot of regular lemon juice on hand (left from another recipe), and we ate the lemon curd/whipped cream filling on the side, instead of filling and frosting the cake. I thought it would hold up better that way. Anyway, it was a really nice, lemony dessert, and I will make it again; I like the fact that that lemon curd recipe calls for whole eggs.
note: Jason said the greens were too bitter.
The bitterness abated after the leftovers sat in the fridge for a few days.
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