Walnut and Arugula Lasagne

1. 1

   For the pasta: Mix the eggs and 1 1/2 cups flour to make a dough.

2. 2

   Knead for 5-10 minutes, adding flour if it is too sticky.

3. 3

   Let it rest while cooking the other components.

4. 4

   For the vegetables: Heat 2 tablespoons olive oil or butter in a large pan with a lid over medium heat.

5. 5

   Dice and fry the onions, garlic and carrots until slightly browned and just tender.

6. 6

   Remove from heat, and stir in the arugula.

7. 7

   Cover the pan with the lid and set asidethe leaves will wilt under the remaining heat in the pan.

8. 8

   For the walnut sauce: Toast the walnuts in a pan over medium heat just until they turn a little golden and start to smell toasted.

9. 9

   Then remove them from the pan and put them into a food processor.

10. 10

    Pulse until they are the texture of coarse corn meal.

11. 11

    Or you can chop by hand.

12. 12

    Set aside.

13. 13

    Cook 2 tablespoons butter and 4 tablespoons flour in a saucepan over medium heat until lightly browned, then whisk in the milk.

14. 14

    Bring to a simmer, stirring constantly.

15. 15

    When the white sauce begins to thicken, remove from heat and stir in the ground walnuts and 1/2 cup Parmesan cheese.

16. 16

    Add salt and pepper to taste.

17. 17

    For the assembly: Preheat oven to 375 F. Roll out the pasta to 1/8 inch thick, and cut it into strips (or, use your pan as a template and cut sheets!

18. 18

    This amount perfectly fills a 4-serving, medium-sized round casserole dish).

19. 19

    Start by adding a thin layer of the walnut sauce into the pan, then add a pasta layer, then continue alternating sauce, veggies, mozzarella cheese and pasta.

20. 20

    Top the final layer of pasta with sauce and a sprinkle of cheese.

21. 21

    Cover the dish with foil or a lid and bake at 375 F for 20 minutes, then remove the cover and bake for a further 10 minutes to brown the cheese.

* Per serving · 4 servings · Values may vary.