Directions:
- 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.
- 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.
- Separate the ricotta mix in two equal parts, and add the arugula and the two yolks to one of them.
- 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.
- Spread the grated parmesan cheese and the chopped nuts over the top and bake at 170°C (350°F) for 20 - 30 minutes until golden and firm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.14 Kcal (1194 kJ) | ||
| Calories from fat | 193.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.5g | 33% | |
|---|---|---|---|
| Cholesterol | 93.98mg | 31% | |
| Sodium | 553.19mg | 23% | |
| Potassium | 238.38mg | 5% | |
| Total Carbs | 9.06g | 3% | |
| Sugars | 1.91g | 8% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 15.27g | 31% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 1.2mg | 7% | |
| Calcium | 324.1mg | 32% | |
| Amount Per 100 g | |||
| Calories | 194.62 Kcal (815 kJ) | ||
| Calories from fat | 132.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.68g | 33% | |
|---|---|---|---|
| Cholesterol | 64.15mg | 31% | |
| Sodium | 377.57mg | 23% | |
| Potassium | 162.7mg | 5% | |
| Total Carbs | 6.19g | 3% | |
| Sugars | 1.31g | 8% | |
| Dietary Fiber | 0.78g | 5% | |
| Protein | 10.42g | 31% | |
| Vitamin C | 5.3mg | 13% | |
| Iron | 0.8mg | 7% | |
| Calcium | 221.2mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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