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Serves a Crowd

Arugula Lasagna

by:
January 19, 2010
4
6 Ratings
Photo by Rocky Luten
  • Serves 8 to 10
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

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Ingredients
  • 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, plus another handful for garnishing
  • 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
Directions
  1. Preheat oven to 325° F.
  2. Prepare 9- by 13-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 about 12 leaves for garnish.
  5. 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.
  6. 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.
  7. Continue layering, ending with cheese and arugula mixture.
  8. Top with remaining 1 cup Pecorino, pine nuts, arugula leaves, and sautéed 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. Serve with additional fresh arugula, if you'd like.
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34 Reviews

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TheZBG April 27, 2020
Flavor is pretty good, but I think this would be better as a cannelloni recipe. As lasagna it's very flat and ended up feeding two people instead of 8-10! (According to a calorie calculator, if this recipe made 8 servings, each serving would be 395 calories. Compare to the normal daily intake range of 1000 to 3200 kcal.)
Elissa July 10, 2017
One of Tutti A Tavola's best recipes!
Anna R. April 13, 2017
Has anyone tried making this ahead of time? We are having a dinner part on Saturday and I was going to make it tomorrow (Friday) and pop it in the oven before the guests arrive the next day.
SunBunny January 17, 2014
I've never seen pine nuts used before. I'll have to try this. Sounds good!
marcy K. December 12, 2013
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?
Annelle August 1, 2013
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!
Annelle July 31, 2013
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
Sabine G. August 1, 2013
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!
Sabine G. July 31, 2013
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!
Annelle June 7, 2013
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!
Annelle June 6, 2013
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!
Marisa-Makes June 7, 2013
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.
Marisa-Makes June 3, 2013
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.
Annelle May 29, 2013
Hope you enjoy! It's a wonderful dish, and light.
Oui, C. May 29, 2013
This will be my next meatless Monday dish....outstanding!
Annelle May 28, 2013
I think if you omit the gorgonzola, just add another half cup of pecorino. I think it will still be absolutely delicious!
Lkw1080 May 28, 2013
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!!
Aliwaks February 10, 2010
Oh yummmmmm! arugula + gorgonzola AND pine nuts
Annelle February 14, 2010
And homemade pasta...it's all good!
Maria T. January 22, 2010
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!
Annelle January 22, 2010
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?
Maria T. January 23, 2010
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.
TasteFood January 22, 2010
This is my kind of lasagna - light and elegant. I love the use of the arugula!
Oui, C. January 22, 2010
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.
Annelle January 22, 2010
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!
theicp January 21, 2010
Lovely recipe - sounds like you had a great experience too! The next time in Italy I will have to look into Tutti a Tavola!
Annelle January 22, 2010
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!