🌎 The World Cookbook

1 pound fresh pasta, cooked, or lasagne noodles, prepared as directed on package
1/2 cup Gorgonzola cheese
1/2 cup milk, divided, plus extra if needed after cooking
2/3 cup ricotta
1/2 cup heavy cream
1 1/2 cups grated fresh pecorino, divided
1 teaspoon salt, or to taste
1/2 teaspoon freshly grated nutmeg
12 ounces arugula, plus another handful for garnishing
2 tablespoons butter, plus more for buttering casserole dish
1 garlic clove, minced
1/2 cup toasted pine nuts
2 shallots, thinly sliced and sauteed in butter

Preheat oven to 325° F. Prepare 9- by 13-inch casserole dish with butter. Mix together Gorgonzola and 1/4 cup milk. Add ricotta, heavy cream, 1/2 cup Pecorino, salt, pepper and nutmeg. Chop the arugula thinly. Reserve about 12 leaves for garnish. Sauté arugula in 2 tablespoons of butter just until wilted. Add minced garlic and sauté for about one minute. Add arugula mixture to cheese mixture. Add 1/4 cup milk to buttered casserole dish. Cover bottom of casserole with 3 homemade or prepared lasagne noodles. Top with a quarter of the cheese and arugula mixture. Continue layering, ending with cheese and arugula mixture. Top with remaining 1 cup Pecorino, pine nuts, arugula leaves, and sautéed shallots. Cover with foil and bake for 25 minutes. Remove foil and cook for an additional 15 minutes. When you remove foil, if corners look dry, add a little milk to each corner. Let lasagne rest for about 10 minutes before slicing. Serve with additional fresh arugula, if you'd like.