Arugula Lasagne

10 ingredients
5 steps

Ingredients

  • 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)

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    Separate the ricotta mix in two equal parts, and add the arugula and the two yolks to one of them.
  4. 4
    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.
  5. 5
    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.

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