Arugula Ricotta Lasagna (V/GF)

Servings: 8

Author:

Main Course

Italian

Instructions

1 Start by making the ricotta. After the almonds have soaked for 8 hours, drain
the water and place the almonds in a food processor with the remaining ricotta
ingredients and process until creamy. You might have to stop once or twice to
scrape down the sides. Keep refrigerated until ready for use.
2 In a large sauté pan, heat just a touch of oil over medium heat. Once oil is
hot, add the arugula and garlic. Cook until arugula is wilted and garlic is
fragrant and remove from heat.
3 Then, add the ricotta to the arugula and garlic mixture. Stir until fully
combined. Set aside.
4 Preheat your oven to the temperature your lasagna noodle packages instructs.
5 Lightly grease a 9x9 square glass baking dish. Then, pour a layer of tomato
sauce on the bottom of the pan, just enough to cover the surface. Then, add a
layer of three lasagna noodles. It’s okay if they overlap a little! Then add a
layer of the arugula ricotta mixture. Then, sprinkle some zatar seasoning on top
of the ricotta layer. Repeat layers once more. The top layer should be the
ricotta layer with zatar seasoning.
6 Top the final ricotta layer with a handful of arugula, sautéed shallots and more
zatar seasoning.
7 Cover with foil and bake according to your lasagna noodle instructions. I bake
mine at 350 degrees F for 50 minutes.
8 Let cool slightly before serving and enjoy! Store leftovers tightly covered in
the refrigerator for up to 5 days, however, it is best fresh!