Ricotta & Arugula Lasagna

Ricotta and Arugula Lasagna

Early December is that time of the year in which you want to get ready for the winter break but you are too busy attending corporate parties and tree trimming parties. Raise your hand if this statement applies to you. As sleepy and slow as my social life is during other times of the year, early December allows me to get my fill of eating and drinking with friend.

In some cases there are house parties to be attended and what’s better than bringing some food, instead of the usual bottle of wine. The recipe below is from my Victoria Tomato Sauce event at the NYCWFF, and it is perfect if you want an easy dish to bring to a party or to cook for your own event. Whether you decide to cook the lasagna right away or to prepare it in advance, this recipe keeps very well. Obviously it is just a platform and you may enhance it with other vegetables such as sauteed mushrooms, spinach or even kale.

What do you usually bring to dinner parties?

Ciao,

Serena

  • 1 (9 ounce) box no boil lasagna noodle
  • 1 egg
  •  1(15 ounce) container ricotta cheese
  • ¾ cup parmesan cheese   (grated)
  • ½ teaspoon cracked black pepper
  • ½ teaspoon kosher salt
  • 2 Cups fresh arugula   ( Chopped)
  • 3 cups mozzarella  ( shredded)
  • 1 (24 ounce) Jar Victoria Marinara Sauce
  •  ½ cup chopped parsley

 

  1. Pre-heat oven 375 degrees
  2. In Bowl, combine beaten egg, ricotta cheese, parmesan, pepper , salt & arugula. Set aside.
  3. In a 13x9x3 pan, spread 1 cup of Victoria marinara sauce on bottom of pan.
  4. Layer in this order until no ingredients remain. 4 uncooked lasagna noodles, they will overlap. 1/3 part of the ricotta cheese mixture, 1 cup mozzarella, 1 cup of Victoria Marinara sauce.
  5. For the top Layer, 4 lasagna noodles, remaining sauce and remaining mozzarella cheese and parsley then top with Victoria Marinara.
  6. Bake covered with foil for 45 minutes. Uncover and continue baking till cheese is slightly browned and melted, about 8 minutes.
  7. Remove from oven let stand 20 minutes before serving.