Arugula Lasagna

Name: Arugula Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 340 grams Arugula; 2 shallots thinly sliced and sauteed in butter; 2 Tbsps butter, plus more for buttering casserole dish; 1 garlic clove, minced; 118 milliliters gorgonzola cheese; 118 milliliters heavy cream; 454 grams fresh pasta, cooked, or lasagna noodles, prepared as directed on package; 118 milliliters milk, divided, plus extra if needed after cooking; 1 teaspoons freshly grated nutmeg; 355 milliliters grated fresh Pecorino, divided; 118 milliliters toasted pine nuts; 158 milliliters ricotta; 1 teaspoon salt, or to taste

The recipe Arugula Lasagnan is ready in around 45 minutes and is definitely an excellent vegetarian option for lovers of Mediterranean food. This recipe serves 8. This main course has 500 calories, 20g of protein, and 26g of fat per serving. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have milk, ricotta, heavy cream, and a few other ingredients on hand, you can make it. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert.

Instructions

Preheat oven to 325 degrees.

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Oven

Prepare 13 inch x 9 inch casserole dish with butter.

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Butter

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Casserole Dish

Mix together gorgonzola and 1/4 cup milk.

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Gorgonzola

Milk

Add ricotta, heavy cream, 1/2 cup Pecorino, salt, pepper and nutmeg.

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Heavy Cream

Pecorino

Ricotta Cheese

Nutmeg

Pepper

Salt

Chop the arugula thinly. Reserve ~12 leaves for garnish.

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Arugula

Saute arugula in 2 T butter just until wilted.

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Arugula

Butter

Add minced garlic and saute for about one minute.

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Minced Garlic

Add arugula mixture to cheese mixture.

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Arugula

Cheese

Add 1/4 cups 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.

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Lasagne Noodles