ARUGULA LASAGNE

Arugula Lasagne image

Provided by bachondo

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

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300 g lasagna sheets
300 g ricotta cheese (you can use light if prefered)
150 g Roquefort cheese (also can be replaced by light cream cheese)
200 ml cream (or plain yogurt)
1 pinch ground pepper
1 pinch nutmeg
3 cups arugula (clean and finely chopped)
1/4 cup parmesan cheese (finely grated)
2 egg yolks
1/3 cup nuts (chopped roughly)

Steps:

Prepare de filling: In a pan mix the ricotta, roquefort, cream, pepper and nutmeg. Let the preparation become as hot as needed by the cheese to melt and cool down.
In a pan, saute for three the arugula in a little bit of olive oil, add some salt and pepper and let it cool down.
Separate the ricotta mix in two equal parts, and add the arugula and the two yolks to one of them.
Grease an ovenproof dish and start with a thin layer of the non-arugula mix, the a lasagne layer, and finally an arugula mix. Repeat until there's no more sauce.
Spread the grated parmesan cheese and the chopped nuts over the top and bake at 170°C (350°F) for 20 - 30 minutes until golden and firm.

This lasagna was a bit too rich for my taste. I think I would have liked it better with a lighter sauce.

I wasn't sure how I would like arugula in a lasagna, but I was pleasantly surprised. It added a nice peppery flavor.

This lasagna was delicious! I loved the combination of flavors and textures.

I've made this lasagna several times now and it's always a crowd-pleaser. The arugula gives it a unique and delicious flavor.

This arugula lasagna was a hit with my family! The flavors were amazing and the dish was easy to make. I will definitely be making this again.

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