Arugula Lasagna
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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
- Preheat oven to 325 degrees.
- Prepare 13 inch x 9 inch casserole dish with butter.
- Mix together gorgonzola and 1/4 cup milk. Add ricotta, heavy cream, 1/2 cup Pecorino, salt, pepper and nutmeg.
- Chop the arugula thinly. Reserve ~12 leaves for garnish.
- Saute arugula in 2 T butter just until wilted. Add minced garlic and saute for about one minute. Add arugula mixture to cheese mixture.
- 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.
- Continue layering, ending with cheese and arugula mixture.
- Top with remaining 1 cup Pecorino, pine nuts, arugula leaved and sauteed shallots.
- 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.
- Let lasagna rest for about 10 minutes before slicing.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Baked Pasta
Tags: meatless, savory, serves a crowd
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over 3 years ago Aliwaks
Oh yummmmmm! arugula + gorgonzola AND pine nuts
over 3 years ago Annelle
And homemade pasta...it's all good!
over 3 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!
over 3 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?
over 3 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.
over 3 years ago TasteFood
This is my kind of lasagna - light and elegant. I love the use of the arugula!
over 3 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.
over 3 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!
over 3 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!
over 3 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!
over 3 years ago KelseyTheNaptimeChef
I love all the flavors in this, arugula is one of my favorites!!
over 3 years ago Annelle
Thank you for the comments--it truly is delicious...and very light, esp. if using fresh pasta!
over 3 years ago WinnieAb
This truly sounds just heavenly!
over 3 years ago Jennifer Ann
This sounds delicious - I love the combination of arugula, pine nuts, and gorgonzola.
over 3 years ago Annelle
I know! When you put such great things together, it can't help but be good!
over 3 years ago Food Blogga
I just have to try this. I'm crazy about arugula and love the idea to use it a featured ingredient in lasagna.