Total Time
50mins
Prep 20 mins
Cook 30 mins

Perfect after a long work day!

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Separate the ricotta mix in two equal parts, and add the arugula and the two yolks to one of them.
  4. 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.
  5. 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.

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