Arugula Lasagna

Directions

1. 1
   Preheat oven to 325° F.
2. 2
   Prepare 9- by 13-inch casserole dish with butter.
3. 3
   Mix together Gorgonzola and 1/4 cup milk. Add ricotta, heavy cream, 1/2 cup Pecorino, salt, pepper and nutmeg.
4. 4
   Chop the arugula thinly. Reserve about 12 leaves for garnish.
5. 5
   Saute arugula in 2 tablespoons of butter just until wilted. Add minced garlic and saute for about one minute. Add arugula mixture to cheese mixture.
6. 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. 7
   Continue layering, ending with cheese and arugula mixture.
8. 8
   Top with remaining 1 cup Pecorino, pine nuts, arugula leaves, and sauteed shallots.
9. 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. 10
    Let lasagna rest for about 10 minutes before slicing. Serve with additional fresh arugula, if you'd like.