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
8 to 10
fresh pasta, cooked, or lasagna noodles, prepared as directed on package
milk, divided, plus extra if needed after cooking
1 1/2 cups
grated fresh pecorino, divided
salt, or to taste
freshly grated nutmeg
arugula, plus another handful for garnishing
butter, plus more for buttering casserole dish
garlic clove, minced
toasted pine nuts
shallots, thinly sliced and sauteed in butter
In This Recipe
Preheat oven to 325° F.
Prepare 9- by 13-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 about 12 leaves for garnish.
Sauté arugula in 2 tablespoons of butter just until wilted. Add minced garlic and sauté for about one minute. Add arugula mixture to cheese mixture.
Add 1/4 cup 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 leaves, and sautéed 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. Serve with additional fresh arugula, if you'd like.