Arugula Lasagna Recipe

Name: Arugula Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

1316

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Arugula Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions