Arugula Lasagna Recipe

Name: Arugula Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 1 pound fresh pasta, cooked, or lasagna noodles, prepared as directed on package; 1/2 cup Gorgonzola cheese; 1/2 cup milk, divided, plus extra if needed after cooking; 2/3 cup ricotta; 1/2 cup heavy cream; 1 1/2 cups grated fresh pecorino, divided; 1 teaspoon salt, or to taste; 1/2 teaspoon freshly grated nutmeg; 12 ounces arugula, plus another handful for garnishing; 2 tablespoons butter, plus more for buttering casserole dish; 1 garlic clove, minced; 1/2 cup toasted pine nuts; 2 shallots, thinly sliced and sauteed in butter

Servings: persons

1 pound fresh pasta, cooked, or lasagna noodles, prepared as directed on package
1/2 cup Gorgonzola cheese
1/2 cup milk, divided, plus extra if needed after cooking
2/3 cup ricotta
1/2 cup heavy cream
1 1/2 cups grated fresh pecorino, divided
1 teaspoon salt, or to taste
1/2 teaspoon freshly grated nutmeg
12 ounces arugula, plus another handful for garnishing
2 tablespoons butter, plus more for buttering casserole dish
1 garlic clove, minced
1/2 cup toasted pine nuts
2 shallots, thinly sliced and sauteed in butter

1
Preheat oven to 325u00b0 F.
2
Prepare 9- by 13-inch casserole dish with butter.
3
Mix together Gorgonzola and 1/4 cup milk. Add ricotta, heavy cream, 1/2 cup Pecorino, salt, pepper and nutmeg.
4
Chop the arugula thinly. Reserve about 12 leaves for garnish.
5
Saute arugula in 2 tablespoons of butter just until wilted. Add minced garlic and saute for about one minute. Add arugula mixture to cheese mixture.
6
Add 1/4 cup milk to buttered casserole dish. Cover bottom of casserole with 3 homemade or prepared lasagna noodles. Top with a quarter of the cheese and arugula mixture.
7
Continue layering, ending with cheese and arugula mixture.
8
Top with remaining 1 cup Pecorino, pine nuts, arugula leaves, and sauteed shallots.
9
Cover with foil and bake for 25 minutes. Remove foil and cook for an additional 15 minutes. When you remove foil, if corners look dry, add a little milk to each corner.
10
Let lasagna rest for about 10 minutes before slicing. Serve with additional fresh arugula, if you'd like.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound fresh pasta, cooked, or lasagna noodles, prepared as directed on package, 1/2 cup Gorgonzola cheese, 1/2 cup milk, divided, plus extra if needed after cooking, 2/3 cup ricotta, and more.

Yes, Arugula Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arugula Lasagna

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