Lasagna doesn't have to be super meaty and cheesy, try this healthy alternative!
- 1 pound fresh pasta, cooked, or lasagna noodles, prepared as directed on package
- 1/2 cup Gorgonzola cheese
- 1/2 cup milk, divided, plus extra if needed after cooking
- 2/3 cup ricotta
- 1/2 cup heavy cream
- 1 1/2 cups grated fresh pecorino, divided
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly grated nutmeg
- 12 ounces arugula, plus another handful for garnishing
- 2 tablespoons butter, plus more for buttering casserole dish
- 1 garlic clove, minced
- 1/2 cup toasted pine nuts
- 2 shallots, thinly sliced and sautéed in butter
- Preheat oven to 325° F.
- Prepare 9- by 13-inch casserole dish with butter.
- Mix together Gorgonzola and 1/4 cup milk. Add ricotta, heavy cream, 1/2 cup Pecorino, salt, pepper and nutmeg.
- Chop the arugula thinly. Reserve about 12 leaves for garnish.
- Sauté arugula in 2 tablespoons of butter just until wilted. Add minced garlic and sauté for about one minute. Add arugula mixture to cheese mixture.
- 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.
- Continue layering, ending with cheese and arugula mixture.
- Top with remaining 1 cup Pecorino, pine nuts, arugula leaves, and sautéed shallots.
- 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.
- Let lasagna rest for about 10 minutes before slicing. Serve with additional fresh arugula, if you'd like.