by Annelle
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Annelle's Notes:
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1 pound
fresh pasta, cooked, or lasagna noodles, prepared as directed on package
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1/2 cup
gorgonzola cheese
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1/2 cup
milk, divided, plus extra if needed after cooking
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2/3 cups
ricotta
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1/2 cup
heavy cream
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1 1/2 cup
grated fresh Pecorino, divided
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1 teaspoon
salt, or to taste
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1/2 teaspoon
freshly grated nutmeg
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12 ounces
Arugula
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2 tablespoons
butter, plus more for buttering casserole dish
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1
garlic clove, minced
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1/2 cup
toasted pine nuts
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2
shallots thinly sliced and sauteed in butter
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Preheat oven to 325 degrees.
Ask the hotline about this step!Prepare 13 inch x 9 inch casserole dish with butter.
Ask the hotline about this step!Mix together gorgonzola and 1/4 cup milk. Add ricotta, heavy cream, 1/2 cup Pecorino, salt, pepper and nutmeg.
Ask the hotline about this step!Chop the arugula thinly. Reserve ~12 leaves for garnish.
Ask the hotline about this step!Saute arugula in 2 T butter just until wilted. Add minced garlic and saute for about one minute. Add arugula mixture to cheese mixture.
Ask the hotline about this step!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.
Ask the hotline about this step!Continue layering, ending with cheese and arugula mixture.
Ask the hotline about this step!Top with remaining 1 cup Pecorino, pine nuts, arugula leaved and sauteed shallots.
Ask the hotline about this step!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.
Ask the hotline about this step!Let lasagna rest for about 10 minutes before slicing.
Ask the hotline about this step!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!
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