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By Root 471 0

for arugula, the sassy, peppery green that stars in this irresistible lasagna, which really should be called Goldilocks Lasagna—not too heavy, not too light, but jussssst right. I’ve also developed this recipe with Passover in mind, swapping in matzoh, which does a superb job. Details follow.

KITCHEN NOTES I like to work through this dish by component: arugula-ricotta filling, marinara sauce, and the overall assembly. To make your own marinara sauce or to pour it out of a jar is the cook’s choice; I’ve included details for a simple yet flavorful “gravy” that is worth the extra half hour or so. Added benefit for the DIY route: Double amounts and freeze half for later!

Make It a Meal

Is your appetite bigger tonight than anticipated? Consider one of these versatile sides to round out your plate. Mix-and-matching encouraged!

Wilted Greens in a Skillet Vinaigrette (page 161)

Roasted Broccoli or Cauli Pick-up Sticks (page 204)

Seared Romaine Wedges (page 47)

Arugula & Seasonal Fruit (page 37)

Stir-fried Cabbage & Cumin (or Caraway) (page 169)

Mixed greens with seasonal crunch—thinly sliced apples,

fennel, cucumber, radishes, jicama, or julienned carrots,

with Lemon-Garlic Vinaigrette (page 199)

Sliced avocado, watercress, a squeeze of lime

or grapefruit, and a sprinkling of gomasio

Greens-Ricotta Filling

INGREDIENTS

2 bunches arugula, washed

thoroughly, stemmed, and

spun dry (about 8 cups), or

equal amounts of spinach

2 tablespoons olive oil

3 cloves garlic, sliced thinly

½ teaspoon red pepper flakes

(add up to 1 teaspoon if you

like heat)

¼ cup walnuts (optional)

½ teaspoon salt

Ground black pepper

½ cup ricotta cheese, beaten

lightly with a fork

⅛ teaspoon grated nutmeg

HERE’S WHAT YOU DO:

Divide the arugula between two bowls. At first, it will seem like an excessive amount of greens, but it will all be put to use.

Heat 1 tablespoon of the olive oil in a 10-inch skillet over medium heat and add the garlic and half of the arugula. With tongs, turn the arugula to coat it with the oil; it will wilt (and shrink) rather quickly. Cook for about 2 minutes.

Transfer the wilted arugula and garlic to the bowl of a food processor. Add the remaining uncooked arugula, red pepper flakes, and nuts (if using) to the food processor, in batches if necessary. Whiz until the mixture becomes an emerald green puree. Add the remaining oil and whiz for another minute or so. Add the ½ teaspoon of salt and whiz for a few seconds. Taste, adjust the salt as needed, and add black pepper as you see fit.

Remove the blade from the food processor and measure out 1 cup of the puree. Transfer to a medium-size mixing bowl. (You will have a scant ½ cup of leftover puree; store in the fridge in an airtight container and use within 2 days as a sandwich spread, over rice, or devoured with an egg. It’s a wonderful cook’s treat.)

Add the ricotta and nutmeg, and with a rubber spatula, fold in until well integrated. Taste again for salt, and add more if you wish.

Marinara Sauce

You’ll need approximately 2½ to 3 cups of sauce for the lasagna assembly. If you’re merely warming up a jar of meatless spaghetti sauce from the supermarket, choose labels with as little sugar and salt as possible, two elements that can mask the flavor of the tomatoes.

INGREDIENTS

2 tablespoons olive oil

1 small onion, chopped

3 cloves garlic, minced

1 medium-size carrot, peeled and

minced

1 to 2 sprigs fresh oregano or

thyme (optional but nice)

¼ cup red wine of choice

(optional)

1 (23- to 28-ounce) container tomato puree (see page 15 for recommendations)

Salt and ground black pepper

HERE’S WHAT YOU DO:

In a medium-size saucepan, heat the oil over medium heat, then add the onions, garlic, and carrot, cooking until slightly softened, about 5 minutes. Add the herbs and wine, if using; cook until the wine is reduced by half. Stir occasionally to minimize sticking.

Add the tomato puree and stir to combine. Bring to a lively simmer, then lower the heat, so the sauce can simmer over low heat. Cover the pot and cook for