by Annelle
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my 21 recipes »
Annelle's Notes:
Expand1 pound fresh pasta, cooked, or lasagna noodles, prepared as directed on package Ask a question about this ingredient
1/2 cup gorgonzola cheese Ask a question about this ingredient
1/2 cup milk, divided, plus extra if needed after cooking Ask a question about this ingredient
2/3 cups ricotta Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1 1/2 cup grated fresh Pecorino, divided Ask a question about this ingredient
1 teaspoon salt, or to taste Ask a question about this ingredient
1/2 teaspoon freshly grated nutmeg Ask a question about this ingredient
12 ounces Arugula Ask a question about this ingredient
2 tablespoons butter, plus more for buttering casserole dish Ask a question about this ingredient
1 garlic clove, minced Ask a question about this ingredient
1/2 cup toasted pine nuts Ask a question about this ingredient
2 shallots thinly sliced and sauteed in butter Ask a question about this ingredient
Preheat oven to 325 degrees.
Ask a question about this stepPrepare 13 inch x 9 inch casserole dish with butter.
Ask a question about this stepMix together gorgonzola and 1/4 cup milk. Add ricotta, heavy cream, 1/2 cup Pecorino, salt, pepper and nutmeg.
Ask a question about this stepChop the arugula thinly. Reserve ~12 leaves for garnish.
Ask a question about this stepSaute arugula in 2 T butter just until wilted. Add minced garlic and saute for about one minute. Add arugula mixture to cheese mixture.
Ask a question about this stepAdd 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.
Ask a question about this stepContinue layering, ending with cheese and arugula mixture.
Ask a question about this stepTop with remaining 1 cup Pecorino, pine nuts, arugula leaved and sauteed shallots.
Ask a question about this stepCover 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.
Ask a question about this stepLet lasagna rest for about 10 minutes before slicing.
Ask a question about this stepFabulous 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!
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?
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.
This is my kind of lasagna - light and elegant. I love the use of the arugula!
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.
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!
Lovely recipe - sounds like you had a great experience too! The next time in Italy I will have to look into Tutti a Tavola!
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!
I love all the flavors in this, arugula is one of my favorites!!
Thank you for the comments--it truly is delicious...and very light, esp. if using fresh pasta!
This sounds delicious - I love the combination of arugula, pine nuts, and gorgonzola.
I know! When you put such great things together, it can't help but be good!
I just have to try this. I'm crazy about arugula and love the idea to use it a featured ingredient in lasagna.
Oh yummmmmm! arugula + gorgonzola AND pine nuts