Arugula Pesto and Sausage Lasagna

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

• Ready In: 1 hr 50 mins
• Serves: 8-10
• Yields: 2 lasagnas

Ingredients

• 1 (1/2lb) package  sweet Italian sausage, casing removed, crumbled
• 1 (1/2lb) 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)

Directions

1. 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.
2. 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.
3. Mix ricotta cheese, eggs, remaining ½ cup parsley, 1 teaspoon salt and ½ teaspoon pepper. Stir in arugula mixture; mix well.
4. 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.
5. 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.