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.

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.

Then, add the ricotta to the arugula and garlic mixture. Stir until fully combined. Set aside.

Preheat your oven to the temperature your lasagna noodle packages instructs. 

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. 

Top the final ricotta layer with a handful of arugula, sautéed shallots and more zatar seasoning.

Cover with foil and bake according to your lasagna noodle instructions. I bake mine at 350 degrees F for 50 minutes.

Let cool slightly before serving and enjoy! Store leftovers tightly covered in the refrigerator for up to 5 days, however, it is best fresh!