Lasagna with arugula and bolognese
4 servings
80 minutes
Lasagna with arugula and Bolognese is an exquisite Italian masterpiece embodying the aroma of Sicily and the coziness of traditional cuisine. Originally born in Bologna, this lasagna gains new life with the addition of fresh arugula and soft ricotta, bringing an interesting balance of flavors – a light bitterness and creamy tenderness. The juicy Bolognese meat sauce, rich in tomatoes and spices, permeates the layers of pasta, creating the perfect texture. Grated cheese forms a delicious golden crust when baked, while the milk sauce adds velvety softness to the dish. Arugula lasagna is a great treat for family evenings or festive gatherings.
1
Heat a large skillet with vegetable oil. Add the ground meat and fry, stirring, for 1 minute. Then add the onion and cook until the meat is browned and the onion is soft, about 5 minutes, stirring occasionally and breaking up lumps of meat with a spatula. Add finely chopped garlic and cook for another minute.
- Vegetable oil: to taste
- Mince: 500 g
- Onion: 1 piece
- Garlic: 2 cloves
2
Add peeled tomatoes with juice, tomato paste, and salt. Mash the tomatoes with a spoon; bring to a boil. Reduce heat and cook the sauce for 20 minutes, stirring occasionally. Add dried basil. If possible, blend everything for uniformity.
- Tomatoes: 2 pieces
- Tomato paste: 2 tablespoons
- Salt: to taste
- Dried basil: to taste
3
Heat the milk, add some grated cheese, flour, salt, mix well and remove from heat when the mixture starts to thicken slightly.
- Milk: 1.5 glass
- Hard cheese: 150 g
- Wheat flour: 1 tablespoon
- Salt: to taste
4
Grease the baking dish with butter, spread 2 tablespoons of milk sauce on the bottom, layer with lasagna sheets, then meat sauce, arugula, and ricotta, pour a little milk sauce on top, and continue layering until the last sheet.
- Butter: 20 g
- Milk: 1.5 glass
- No-boil lasagne sheets: 8 pieces
- Mince: 500 g
- Rocket (arugula): 1 bunch
- Ricotta cheese: 150 g
5
We finish the lasagna with sheets of pasta, cover it with the remaining milk sauce, and grated cheese.
- No-boil lasagne sheets: 8 pieces
- Milk: 1.5 glass
- Hard cheese: 150 g
6
Bake at 180-200 degrees for 30 minutes.
