Arugula Lasagne Recipe

Name: Arugula Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g lasagna sheets; 300 g ricotta cheese (you can use light if prefered); 150 g Roquefort cheese (also can be replaced by light cream cheese); 200 ml cream (or plain yogurt); 1 pinch ground pepper; 1 pinch nutmeg; 3 cups arugula (clean and finely chopped); 1/4 cup parmesan cheese (finely grated); 2 egg yolks; 1/3 cup nuts (chopped roughly)

Servings: persons

1
Prepare de filling: In a pan mix the ricotta, roquefort, cream, pepper and nutmeg. Let the preparation become as hot as needed by the cheese to melt and cool down.
2
In a pan, saute for three the arugula in a little bit of olive oil, add some salt and pepper and let it cool down.
3
Separate the ricotta mix in two equal parts, and add the arugula and the two yolks to one of them.
4
Grease an ovenproof dish and start with a thin layer of the non-arugula mix, the a lasagne layer, and finally an arugula mix. Repeat until there's no more sauce.
5
Spread the grated parmesan cheese and the chopped nuts over the top and bake at 170u00b0C (350u00b0F) for 20 - 30 minutes until golden and firm.

560

kcal

Calories

Fat

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

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 10 ingredients. The key ingredients include: 300 g lasagna sheets, 300 g ricotta cheese (you can use light if prefered), 150 g Roquefort cheese (also can be replaced by light cream cheese), 200 ml cream (or plain yogurt), and more.

Yes, Arugula Lasagne 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 Lasagne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions