Arugula Lasagne Recipes

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ARUGULA LASAGNE



Arugula Lasagne image

Make and share this Arugula Lasagne recipe from Food.com.

Provided by bachondo

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

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)

Steps:

  • 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.
  • 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.
  • Separate the ricotta mix in two equal parts, and add the arugula and the two yolks to one of them.
  • 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.
  • 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.

RAVIOLI LASAGNA WITH ARUGULA



Ravioli Lasagna with Arugula image

This is definitely not a traditional lasagna, but who cares when you can make such a good, fast approximation on a weeknight? Store-bought cheese ravioli are the ultimate hack because they let you skip all the layering and spreading. Just parboil them, tear up some fresh mozzarella, and open a jar of good marinara sauce. I saute the sauce quickly with some ground beef for a cheater Bolognese, but you can skip that step entirely for a veggie version.

Provided by Justin Chapple

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
1 pound lean ground beef
Kosher salt and freshly ground black pepper
3 cups good-quality marinara sauce, such as Rao's
1 teaspoon red pepper flakes
3 1/4 pounds prepared cheese ravioli, thawed if frozen
2 cups packed chopped baby arugula, plus leaves for sprinkling
1 pound fresh mozzarella cheese, sliced 1/4 inch thick and torn into pieces

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large skillet, heat the olive oil over medium heat until shimmering. Add the beef and a generous pinch each of salt and black pepper and cook, breaking up the meat with a wooden spoon, until just cooked through, about 7 minutes. Stir in the marinara sauce and red pepper flakes and cook, stirring occasionally, until bubbling, about 5 minutes. Season the sauce with salt and black pepper.
  • Spread 1 cup of the sauce over the bottom of a 9-by-13-inch ceramic baking dish and arrange half the ravioli on top. Spread half the remaining sauce on the ravioli and sprinkle the arugula on top. Scatter half the mozzarella on the arugula and season with salt and black pepper. Layer the remaining ravioli, sauce, and cheese on top.
  • Cover the lasagna tightly with aluminum foil and bake for about 30 minutes, until the filling is bubbling and the cheese has melted. Uncover the lasagna and bake for 15 minutes more, until the top is lightly browned. Let stand for 10 minutes, then sprinkle with arugula and serve.

EGGPLANT LASAGNA WITH MARINATED RED PEPPER AND ARUGULA SALAD



Eggplant Lasagna with Marinated Red Pepper and Arugula Salad image

Provided by Food Network

Categories     main-dish

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 82

Canola oil, for frying
1/2 cup olive oil
2 Chinese eggplants, peeled and diced
3/4 cup diced white onion
1/2 cup diced carrot
1/4 cup sliced garlic
2 Fresno peppers, sliced
12 fresh basil leaves
1 ounce guanciale, chopped
2 teaspoons chopped fresh Italian parsley
Three 28-ounce cans plum tomatoes
2 teaspoons sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Canola oil, for frying
1/2 cup olive oil
2 Chinese eggplants, peeled and diced
3/4 cup diced white onion
1/2 cup diced carrot
1/4 cup sliced garlic
2 Fresno peppers, sliced
12 fresh basil leaves
1 ounce guanciale, chopped
2 teaspoons chopped fresh Italian parsley
Three 28-ounce cans plum tomatoes
2 teaspoons sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
4 cups day-old breadcrumbs
1/2 cup grated Parmesan
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley
2 teaspoons granulated garlic
2 teaspoons dried oregano
4 cups day-old breadcrumbs
1/2 cup grated Parmesan
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley
2 teaspoons granulated garlic
2 teaspoons dried oregano
1 cup all-purpose flour
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 large eggs
6 Chinese eggplants, peeled and cut into 1-inch slices
1 cup shredded mozzarella
1/4 cup grated Parmesan
1 cup all-purpose flour
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 large eggs
6 Chinese eggplants, peeled and cut into 1-inch slices
1 cup shredded mozzarella
1/4 cup grated Parmesan
2 red bell peppers
2 yellow bell peppers
1/3 cup plus 1 tablespoon extra-virgin olive oil
4 cloves garlic, thinly sliced
2 oil-packed anchovies, minced
2 Calabrian chiles, seeds removed
1/2 cup red wine vinegar
1 tablespoon brown sugar
Kosher salt and freshly ground black pepper
2 cups arugula
6 stalks chives, halved
2 red bell peppers
2 yellow bell peppers
1/3 cup plus 1 tablespoon extra-virgin olive oil
4 cloves garlic, thinly sliced
2 oil-packed anchovies, minced
2 Calabrian chiles, seeds removed
1/2 cup red wine vinegar
1 tablespoon brown sugar
Kosher salt and freshly ground black pepper
2 cups arugula
6 stalks chives, halved
4 thin rounds pancetta
Parmigiano-Reggiano, shaved
4 thin rounds pancetta
Parmigiano-Reggiano, shaved

Steps:

  • For the marinara: Preheat the canola oil in a deep fryer to 350 degrees F. Preheat the oven to 375 degrees F.
  • Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the eggplant and fry until tender, 3 to 4 minutes. Add the onion and carrot, reduce the heat and cook until the vegetables are soft, 5 to 10 minutes. Add the garlic, Fresno peppers, basil, guanciale and parsley and cook until golden brown, 2 to 3 minutes. Add the tomatoes with their juices, sugar, salt and pepper and cook for an additional 10 minutes. Taste and adjust seasonings as needed. Using an immersion blender, puree the sauce until smooth and finish with the butter.
  • For the seasoned breadcrumbs: Combine the breadcrumbs, Parmesan, olive oil, parsley, garlic and oregano in a shallow baking dish.
  • For the eggplant: Combine the flour, salt and pepper in a shallow baking dish. Whisk the eggs with 1/2 cup of water in a second shallow baking dish. Dredge each eggplant slice in the seasoned flour. Shake off any excess flour and place each slice into the egg wash. Once fully coated in the egg wash, dip the slices into the seasoned breadcrumbs. Repeat this process until all the eggplant slices are finished and fully coated.
  • Cook the coated eggplant slices in the deep fryer in batches until golden brown, about 2 to 3 minutes per side. Remove from the oil and pat dry. Line a 9- by 5-inch baking dish with 1 cup of the marinara. Arrange a layer of fried eggplant slices on top of the marinara. Cover with another 1/2 cup of marinara, 1/4 cup of mozzarella and 1 tablespoon of Parmesan. Repeat this process 2 more times. Add 1 more layer of fried eggplant slices followed by 1/2 cup of marinara.
  • Use parchment paper to gently press the eggplant down into the baking dish for a snug fit. Cover with foil and bake for 30 minutes. Remove the foil and sprinkle with the remaining 1/4 cup mozzarella and 1 tablespoon Parmesan. Bake until the cheese is golden brown, about 5 minutes. Let cool slightly before serving.
  • For the marinated peppers: Turn on the broiler.
  • Gently toss the red and yellow bell peppers in 1 tablespoon of olive oil. Transfer to a roasting pan and broil until all sides are charred. Set aside at room temperature until cool enough to touch, about 5 minutes. Peel the peppers, remove the seeds and cut the flesh into large strips.
  • Combine the garlic, anchovies, Calabrian chiles and the remaining 1/3 cup olive oil in a medium saucepan. Cook over medium high heat until lightly browned, 3 to 5 minutes. Add the red wine vinegar, brown sugar and salt and pepper to taste. Reduce the heat and continue to cook until the mixture thickens slightly, 3 to 5 minutes. Remove from the heat. Add the roasted peppers to the saucepan and let them sit for 5 minutes. Remove the peppers and set aside.
  • To serve: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • Lay the rounds of pancetta on the prepared baking sheet and bake until crispy and golden, 8 to 10 minutes.
  • Toss the marinated peppers with the arugula and chives in a large bowl. Arrange the salad on a serving platter and garnish with the pancetta and shaved Parmigiano-Reggiano. Serve with the eggplant Parmesan.
  • For the marinara: Preheat the canola oil in a deep fryer to 350 degrees F. Preheat the oven to 375 degrees F.
  • Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the eggplant and fry until tender, 3 to 4 minutes. Add the onion and carrot, reduce the heat and cook until the vegetables are soft, 5 to 10 minutes. Add the garlic, Fresno peppers, basil, guanciale and parsley and cook until golden brown, 2 to 3 minutes. Add the tomatoes with their juices, sugar, salt and pepper and cook for an additional 10 minutes. Taste and adjust seasonings as needed. Using an immersion blender, puree the sauce until smooth and finish with the butter.
  • For the seasoned breadcrumbs: Combine the breadcrumbs, Parmesan, olive oil, parsley, garlic and oregano in a shallow baking dish.
  • For the eggplant: Combine the flour, salt and pepper in a shallow baking dish. Whisk the eggs with 1/2 cup of water in a second shallow baking dish. Dredge each eggplant slice in the seasoned flour. Shake off any excess flour and place each slice into the egg wash. Once fully coated in the egg wash, dip the slices into the seasoned breadcrumbs. Repeat this process until all the eggplant slices are finished and fully coated.
  • Cook the coated eggplant slices in the deep fryer in batches until golden brown, about 2 to 3 minutes per side. Remove from the oil and pat dry. Line a 9- by 5-inch baking dish with 1 cup of the marinara. Arrange a layer of fried eggplant slices on top of the marinara. Cover with another 1/2 cup of marinara, 1/4 cup of mozzarella and 1 tablespoon of Parmesan. Repeat this process 2 more times. Add 1 more layer of fried eggplant slices followed by 1/2 cup of marinara.
  • Use parchment paper to gently press the eggplant down into the baking dish for a snug fit. Cover with foil and bake for 30 minutes. Remove the foil and sprinkle with the remaining 1/4 cup mozzarella and 1 tablespoon Parmesan. Bake until the cheese is golden brown, about 5 minutes. Let cool slightly before serving.
  • For the marinated peppers: Turn on the broiler.
  • Gently toss the red and yellow bell peppers in 1 tablespoon of olive oil. Transfer to a roasting pan and broil until all sides are charred. Set aside at room temperature until cool enough to touch, about 5 minutes. Peel the peppers, remove the seeds and cut the flesh into large strips.
  • Combine the garlic, anchovies, Calabrian chiles and the remaining 1/3 cup olive oil in a medium saucepan. Cook over medium high heat until lightly browned, 3 to 5 minutes. Add the red wine vinegar, brown sugar and salt and pepper to taste. Reduce the heat and continue to cook until the mixture thickens slightly, 3 to 5 minutes. Remove from the heat. Add the roasted peppers to the saucepan and let them sit for 5 minutes. Remove the peppers and set aside.
  • To serve: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • Lay the rounds of pancetta on the prepared baking sheet and bake until crispy and golden, 8 to 10 minutes.
  • Toss the marinated peppers with the arugula and chives in a large bowl. Arrange the salad on a serving platter and garnish with the pancetta and shaved Parmigiano-Reggiano. Serve with the eggplant Parmesan.

ARUGULA SALAD



Arugula Salad image

Provided by Anne Burrell

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 7

4 cups baby washed arugula
1/2 red onion, sliced
1/2 cup toasted pumpkin seeds
Shaved Parmesan, for garnish
Kosher salt
Red wine vinegar
High-quality extra-virgin olive oil

Steps:

  • In a bowl, toss together the arugula, onions, pumpkin seeds and shaved Parmesan. Season with salt. Drizzle with vinegar and oil and toss. Taste and re-season. Serve immediately.

ARUGULA-FENNEL SALAD



Arugula-Fennel Salad image

A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.

Provided by chrissiek

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

⅓ cup extra-virgin olive oil
½ teaspoon salt
1 teaspoon lemon zest
¼ cup fresh lemon juice
6 cups arugula
2 small fennel bulbs, cored and thinly sliced
½ cup toasted pine nuts
30 grape tomatoes, halved
½ cup freshly grated Parmesan cheese

Steps:

  • Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g

ARUGULA PESTO AND SAUSAGE LASAGNA



Arugula Pesto and Sausage Lasagna image

This is my friend Lia's recipe, which she shared on her blog http://thislittlepiglet.blogspot.com/. It's a prize-winner, indeed!

Provided by DriaDB

Categories     One Dish Meal

Time 1h50m

Yield 2 lasagnas, 8-10 serving(s)

Number Of Ingredients 20

1 (1/2 lb) package sweet Italian sausage, casing removed, crumbled
1 (1/2 lb) package hot Italian sausage, casing removed, crumbled
1 medium onion, chopped
6 garlic cloves, divided
2 (28 ounce) cans crushed tomatoes
1 cup dry red wine
3/4 cup fresh Italian parsley, divided and chopped
1/4 teaspoon crushed red pepper flakes
2 teaspoons salt, divided
1 teaspoon black pepper, divided
1 1/2 cups romano cheese, grated and divided
1/2 cup pine nuts
4 cups arugula leaves
2 cups fresh basil leaves
1/4 cup olive oil
2 tablespoons lemon juice
1 (15 ounce) container ricotta cheese (whole milk or part-skim)
2 eggs
1 lb lasagna noodle, cooked, drained (18)
1 lb mozzarella cheese, shredded (whole milk or part skim)

Steps:

  • Brown sausage in large skillet on medium-high heat; drain. Add onion and 3 of the garlic gloves, minced; cook 1 minute. Stir in tomatoes, wine, ¼ cup of the parsley, red pepper, 1 teaspoon of the salt and ½ teaspoon of the black pepper. Simmer on medium heat 15 minutes. Stir in ½ cup of the romano cheese.
  • Place remaining 3 cloves garlic and pine nuts in food processor container fitted with steel blade; cover. Process until finely chopped. Add arugula and basil; process until smooth. Slowly add in oil in thin stream until blended. Add lemon juice and ¾ cup of the romano cheese. Set aside.
  • Mix ricotta cheese, eggs, remaining ½ cup parsley, 1 teaspoon salt and ½ teaspoon pepper. Stir in arugula mixture; mix well.
  • Spread ¾ cup of the tomato sauce on bottom of 2 greased 13x9-inch baking dishes. Top each with 3 lasagna noodles, 2/3 cup of the ricotta mixture, 1 cup of the tomato sauce and 2/3 cup of mozzarella cheese. Repeat layers 2 times. Top with remaining romano cheese.
  • Cover and bake at 350 degrees for 50 minutes. Let stand 15 minutes before serving. Makes 2 13x9-inch lasagnas with 8 to 10 servings each.

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From pinterest.co.uk


RICOTTA, AND ARUGULA LASAGNA ROLLS WITH TOMATO-VEGETABLE SAUCE
Add the basil and then pour sauce into a lasagna dish. Mix together the ricotta, lemon zest, salt, and pepper in a bowl. Set aside. Quickly wilt the arugula in butter in a hot skillet and set aside. Spread out pasta on a work surface. Spread with ricotta cheese and finish with arugula. Roll pasta up and place on top of sauce.
From iga.net


EASY ARUGULA SALAD - SLENDER KITCHEN
2021-08-19 1. Make the dressing by whisking together the lemon juice, olive oil, balsamic vinegar, honey, salt, and pepper. 2. Toss together the arugula, pear, red onion, walnuts, and goat cheese.. Drizzle with dressing when ready to serve. Season with salt and pepper if needed.
From slenderkitchen.com


27 AWESOME ARUGULA RECIPES
2021-09-22 24. 5-Minute Pea Arugula Pesto Pasta Salad. Half the needed amount of arugula in this dish will be the bed of the salad, but the other half will be blended and pulsed into pesto to put on top of the pasta. So, when you are wondering what …
From cookingchew.com


ARUGULA AND ARTICHOKE SALAD | RECIPE | ARTICHOKE SALAD, ARTICHOKE …
Apr 13, 2016 - Get Arugula and Artichoke Salad Recipe from Cooking Channel. Apr 13, 2016 - Get Arugula and Artichoke Salad Recipe from Cooking Channel. Apr 13, 2016 - Get Arugula and Artichoke Salad Recipe from Cooking Channel. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. …
From pinterest.co.uk


BUTTERNUT SQUASH, ARUGULA AND SPINACH LASAGNA
3 cups fresh arugula 3/4 cup low-fat plain Greek yogurt 1/3 cup low-fat (1%) milk 3 ounces provolone cheese, thinly sliced 1 1/2 tablespoons all-purpose flour 2 large eggs 1 medium (1 pound) butternut squash, peeled and cut into 24 1/8-inch-thick slices nonstick cooking spray 1 1/2 ounces shredded Gruyere cheese Directions 1. Preheat oven to 350 F. 2. Blend cottage …
From allinahealth.org


APPLE PECAN ARUGULA SALAD | MINIMALIST BAKER RECIPES
2015-11-27 Peppery arugula is combined with crisp apples, toasted pecans, red onion, and dried cranberries, and it’s all dressed with a bright, vibrant lemon vinaigrette. Plus, just 15 minutes (!!) and 8 basic ingredients to prepare – my idea of salad perfection. This would make the perfect light and healthy dish to help you fill up on plants and ...
From minimalistbaker.com


SPINACH AND ARUGULA LASAGNA ROLL-UPS - MOM TO MOM NUTRITION
2015-10-08 Instructions. Cook lasagna noodles according to package directions; drain and immediately lay on a non-stick baking sheet. In large bowl, combine the egg, Italian seasoning, ricotta cheese, and Parmesan cheese. In a separate bowl, combine the spinach, arugula, olive oil, and pepper. To prepare lasagna roll-ups, spread each lasagna noodle with 2 ...
From momtomomnutrition.com


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