Arugula Lasagne

• 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)

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 170u0b0C (350u0b0F) for 20 - 30 minutes until golden and firm.

lasagna sheets, ricotta cheese, also, cream, ground pepper, nutmeg, arugula, parmesan cheese, egg yolks, nuts

Taken from www.food.com/recipe/arugula-lasagne-288640 (may not work)