This Arugula Ricotta Lasagna may be the best lasagna/pasta dish that I’ve ever eaten!
It’s irresistibly creamy, ‘cheesy’, saucy, loaded with flavor and packed with protein thanks to the almond ricotta! It’s seasoned with zaatar, garlic and shallots making every bite as exciting as the next!
Using arugula instead of the typical spinach is a wise choice when you’re looking for the same tenderness as spinach, but an extra bite. By wilting some arugula and mixing it with the ricotta and topping the lasagna with extra fresh arugula, you get the ultimate green lasagna.
I used canned tomato sauce in this recipe, but I highly recommend using Homemade Marinara if you can! If you go the canned route, throw in some herbs!
This is another must make, you guys!!! Try it out and tag @bunnysbite on your photos so I can see your results!
Enjoy!!
Arugula Ricotta Lasagna (V/GF)
Ingredients
Almond Ricotta
- 1 1/2 cups blanched almonds soaked in water for 8 hours
- 1/4 cup water
- 1/4 cup unsweetened non dairy milk (I use almond milk)
- 1 tbsp nutritional yeast
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp freshly ground black pepper
Lasagna
- 1 10 ounce pkg. lasagna noodles (I use DeBoles gluten-free rice lasagna noodles)
- 1 15 ounce can tomato sauce (I recommend throwing in some fresh herbs!)
- almond ricotta *recipe above
- 10 ounce pkg. fresh arugula 1 + a handful for garnishing
- 1 garlic clove peeled and minced
- 1 tbsp zatar seasoning
- 2 sautéed shallots
- Oil for sautéing
Instructions
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Start by making the ricotta. After the almonds have soaked for 8 hours, drain the water and place the almonds in a food processor with the remaining ricotta ingredients and process until creamy. You might have to stop once or twice to scrape down the sides. Keep refrigerated until ready for use.
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In a large sauté pan, heat just a touch of oil over medium heat. Once oil is hot, add the arugula and garlic. Cook until arugula is wilted and garlic is fragrant and remove from heat.
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Then, add the ricotta to the arugula and garlic mixture. Stir until fully combined. Set aside.
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Preheat your oven to the temperature your lasagna noodle packages instructs.
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Lightly grease a 9x9 square glass baking dish. Then, pour a layer of tomato sauce on the bottom of the pan, just enough to cover the surface. Then, add a layer of three lasagna noodles. It’s okay if they overlap a little! Then add a layer of the arugula ricotta mixture. Then, sprinkle some zatar seasoning on top of the ricotta layer. Repeat layers once more. The top layer should be the ricotta layer with zatar seasoning.
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Top the final ricotta layer with a handful of arugula, sautéed shallots and more zatar seasoning.
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Cover with foil and bake according to your lasagna noodle instructions. I bake mine at 350 degrees F for 50 minutes.
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Let cool slightly before serving and enjoy! Store leftovers tightly covered in the refrigerator for up to 5 days, however, it is best fresh!
Need more gluten-free noodle dishes in your life? Check out my Baked Butternut Squash Mac n’ “Cheese”, Homemade Green Noodles and my Cauliflower Mac n’ “Cheese”!
