Arugula Lasagna

By • January 19, 2010 • 31 Comments


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Author Notes: When I first tasted this recipe, I realized that the heavy, meaty, cheesy lasagna I grew up with (and still enjoy) was not the only lasagna on the block! This is a delicate, melt in your mouth concoction, partly because of the thin homemade pasta, and partly because of the fresh flavor of the filling. This is my best interpretation of Lasagne alla Rucola I ate in Gaiole in Chianti with Tutti a Tavola, a group of 'Mamas' who invite you into their homes, and share their cooking skills. It was all a wonderful experience. Annelle

Serves 8-10

  • 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 cups ricotta
  • 1/2 cup heavy cream
  • 1 1/2 cup grated fresh Pecorino, divided
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly grated nutmeg
  • 12 ounces Arugula
  • 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 325 degrees.
  2. Prepare 13 inch x 9 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 ~12 leaves for garnish.
  5. Saute arugula in 2 T butter just until wilted. Add minced garlic and saute for about one minute. Add arugula mixture to cheese mixture.
  6. 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.
  7. Continue layering, ending with cheese and arugula mixture.
  8. Top with remaining 1 cup Pecorino, pine nuts, arugula leaved 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.

Tags: meatless, savory, serves a crowd

Comments (31) Questions (0)

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3 months ago SunBunny

I've never seen pine nuts used before. I'll have to try this. Sounds good!

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4 months ago marcy kent

I made this an it was delicious. I want to do a repeat for a party - would it be best to prepare and freeze uncooked?

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9 months ago Annelle

Torre Guelfa is a hotel very close to the Ponte Vecchio. Sabine and her husband, Jean Carlo, own the hotel, as well as the Villa Rosa outside Florence, which is their home. They took my sister and I to the Villa Rosa where a friend who taught at a culinary school in the city spent a day with us preparing a beautiful meal which we later ate. You might also be interested in the 'mothers' of Tutti a Tavola who taught us this lasagna recipe. They live south of Florence between Radda and Castellina. Check their website. They have classes as well as rental properties. Really beautiful!

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9 months ago Annelle

So glad you liked it, Sabine--and I'm reminded by your name of a wonderful lady we met in Florence named Sabine who took me to my first cooking class in Italy! She and her husband own the Torre Guelfa in Florence

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9 months ago Sabine Gagnon

I am planning to go Florence in the next few months! I will have to look for their restaurant :) How was the cooking class? I always enjoy participating in them when possible!

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9 months ago Sabine Gagnon

This is by far, my favorite lasagne recipe! It's so flavorful and simply delicious. Really easy to prepare as well! I've made it with frozen spinach before (I couldn't get my hands on arugula) and it came out excellent as well. Thank you, thank you for sharing this recipe!

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10 months ago Annelle

I'm so glad you like it! I learned this recipe from 'Mamas' in Chianti, Tutti a Tavola. They are special ladies who enjoy sharing their love and understanding of food!

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11 months ago Annelle

Marisa, I make my own pasta when I make this dish because I like the thinner sheets--so my directions were an over zealous guess on the amount! I normally make pappardelle out of the left over. Thank you for noting this so others can adjust their pasta quantity!

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10 months ago Marisa-Makes

ah, I would love to have the time to make my own I'm sure it's wonderful. I made two pans with the idea to freeze one for later in the summer when I don't bake because it's too hot. Anyway, we just finished eating it instead of freezing... guess I get to make more.

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11 months ago Marisa-Makes

This dish was super yummy. I grew arugula this year and couldn't be happier to have it outside my front door. I thought I followed the recipe exactly but I only needed 1/3 of the pasta. Wonder what I did wrong? Either way this will be in my list of repeat dinners. Thanks.

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11 months ago Annelle

Hope you enjoy! It's a wonderful dish, and light.

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11 months ago Oui, Chef

This will be my next meatless Monday dish....outstanding!

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11 months ago Annelle

I think if you omit the gorgonzola, just add another half cup of pecorino. I think it will still be absolutely delicious!

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11 months ago Lkw1080

Hi Annelle, This sounds amazing! I bought some fresh lasagna noodles today and was looking for a nice light lasagna to make tomorrow. Definitley going to go with your recipe!! I am not the biggest fan of Gorgonzola though :( any suggestings for a substitute cheese? Thanks!!

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about 4 years ago Aliwaks

Oh yummmmmm! arugula + gorgonzola AND pine nuts

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about 4 years ago Annelle

And homemade pasta...it's all good!

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about 4 years ago Maria Teresa Jorge

Fabulous recipe, very interesting that you didn't "americanize" the recipe at all. It's pure Italy! And odcourse, home made pasta is unbeatable! I live in Tuscany and make my own as well, it's very relaxing!

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about 4 years ago Annelle

Maria, yes, this is a fabulous recipe, but as I said, certainly not my invention, only my remembrance and interpretation!
Where do you live in Tuscany, and are you by chance familiar with Tutti a Tavola?

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about 4 years ago Maria Teresa Jorge

I believe nobody invents anything, we just re-interpret with our life experiences and each person gives it something personal. I know this cookery school and so many others here in Tuscany, and most offer good food. But as I said, it's nice and refreshing to see a recipe that hasn't been changed from the original version.

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about 4 years ago TasteFood

This is my kind of lasagna - light and elegant. I love the use of the arugula!

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about 4 years ago Oui, Chef

Arugula is one of my my all-time favorite greens, and I can't wait to put it to good use in this delicious looking recipe.

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about 4 years ago Annelle

Arugula--what's not to love? I have a little lettuce garden in early spring and late fall, and the arugula is what I look most forward to devouring! My husband had to build a 'deer fence' around it, so we laugh about how expensive the lettuces are, and worth every penny!
Thank you! Hope you'll give it a try!

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about 4 years ago The Internet Cooking Princess

Lovely recipe - sounds like you had a great experience too! The next time in Italy I will have to look into Tutti a Tavola!

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about 4 years ago Annelle

You will not be disappointed with Tutti a Tavola! I've been back several times. They are simply wonderful people who love to cook and share.
And this recipe is just as good as it sounds. I still remember the salad we made to serve with this--a green bean salad that was nearly as good as the lasagna!
Thank you!

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about 4 years ago KelseyTheNaptimeChef

I love all the flavors in this, arugula is one of my favorites!!

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about 4 years ago Annelle

Thank you for the comments--it truly is delicious...and very light, esp. if using fresh pasta!

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about 4 years ago WinnieAb

This truly sounds just heavenly!