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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
- 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 cup ricotta
- 1/2 cup heavy cream
- 1 1/2 cups 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.
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