Lasagna with arugula, ricotta, ham and mushrooms

Who doesn't like lasagna? Well, if you're tired of the classic one, try this one. arugula ricotta lasagna with ham and mushrooms. It is very light and tasty, and with a very good combination of ingredients, with the crunchiness of the arugula (which you could also substitute with spinach if you prefer).

INGREDIENTS:

• 9 plates of lasagna
• 50 gr of arugula or baby spinach
• 200 gr of ricotta
• 200 gr of mushrooms
• 200 gr of ham and pork
• 1 onion
• 50 gr grated Parmesan
• Virgin olive oil
• 20 gr of butter
• 2 heaping tablespoons of flour
• 500 ml of semi-skimmed milk
• 30 g grated Parmesan cheese
• Salt, pepper and nutmeg
• Sprockets

STEP BY STEP RECIPE:

1. I use the precooked lasagna sheets, They come out very tasty and it makes it much easier for me not to boil them. In the same dish where I will bake the lasagna, I put a large amount of hot water, and let soak the sheets 10 minutes, stirring occasionally so they do not stick (read the manufacturer's instructions because depending on the brand times may vary).
2. Meanwhile we make the béchamel sauce. I make it in the thermomix, but I explain how to make it in a pan. Add the butter and three tablespoons of oil, heat and stir until it dissolves. Add the flour, and stir with a spatula so that it integrates well with the fat. Cook over medium heat for 3 minutes, stirring. This step is very important to “cook” the flour so that it does not taste raw or like flour. béchamel.
3. Then add the milk little by little, while stirring with a whisk, in circular movements. You will see how at the beginning a ball is formed that will melt as you add the milk. Add a teaspoon of salt, half a teaspoon of nutmeg and a little pepper and keep stirring for about 10 minutes. You will see how the sauce will have thickened a little (don't worry, it will thicken later when it cools down). In any case this is a covering bechamel sauce, and not for making croquettes, which would be much thicker).
4. Remove the soaked plates and place them on a clean cloth to dry them.
5. Remove the water from the fountain and dry.
6. Cut the onion into julienne strips and slice the mushrooms clean.
7. In a large skillet, pour a drizzle of olive oil. Heat and add the mushrooms, and cook them until the water they release evaporates, and until they are golden brown. Add a little salt at the end and set aside.
8. In the same frying pan, add a dash of oil, and poach the onion  for about ten minutes.
9. Now we are going to assemble this arugula ricotta lasagna with ham and mushrooms. Cover the bottom of the dish with a little béchamel sauce, place three plates next to each other, spread the mushrooms, onion and arugula on top. Place another three lasagna sheets on top, spread the ham and ricotta and a little béchamel sauce. Place the last three layers, cover with the rest of the bechamel sauce and sprinkle the cheese on top. Add some pine nuts to taste.
10. Place in the oven and bake at 200ºc for ten minutes, and gratinate at the end for a few minutes until it gets a toasted color.

I hope you liked this arugula ricotta lasagna with ham and mushrooms different and delicious.

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,