{"id":4941,"date":"2022-02-26T09:10:12","date_gmt":"2022-02-26T09:10:12","guid":{"rendered":"http:\/\/culinaryspain0.vl28466.dinaserver.com\/?p=4941"},"modified":"2022-02-26T09:10:14","modified_gmt":"2022-02-26T09:10:14","slug":"rucola-ricotta-lasagna-with-ham-and-mushrooms","status":"publish","type":"post","link":"https:\/\/www.culinaryspain.com\/en\/rucola-ricotta-lasagna-with-ham-and-mushrooms\/","title":{"rendered":"Lasagna with arugula, ricotta, ham and mushrooms"},"content":{"rendered":"<h1>Lasagna with arugula, ricotta, ham and mushrooms<\/h1>\n<p>Who doesn't like lasagna? Well, if you're tired of the classic one, try this one. <strong>arugula ricotta lasagna with ham and mushrooms.&nbsp;<\/strong>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).<\/p>\n<h4><strong>INGREDIENTS:<a href=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2019\/01\/IMG_2866.png\"><img decoding=\"async\" class=\"alignright wp-image-5596\" title=\"Lasagna with arugula, ricotta, ham and mushrooms\" src=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2019\/01\/IMG_2866.png\" alt=\"Lasagna with arugula, ricotta, ham and mushrooms\" width=\"379\" height=\"505\" srcset=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2019\/01\/IMG_2866.png 480w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2019\/01\/IMG_2866-225x300.png 225w\" sizes=\"(max-width: 379px) 100vw, 379px\" \/><\/a><\/strong><\/h4>\n<ul>\n<li>9 plates of <strong>lasagna<\/strong><\/li>\n<li>50 gr of <strong>arugula<\/strong> or baby spinach<\/li>\n<li>200 gr of <strong>ricotta<\/strong><\/li>\n<li>200 gr of <strong>mushrooms<\/strong><\/li>\n<li>200 gr of<strong> ham and pork<\/strong><\/li>\n<li>1 onion<\/li>\n<li>50 gr grated Parmesan<\/li>\n<li>Virgin olive oil<\/li>\n<li>20 gr of butter<\/li>\n<li>2 heaping tablespoons of flour<\/li>\n<li>500 ml of semi-skimmed milk<\/li>\n<li>30 g grated Parmesan cheese<\/li>\n<li>Salt, pepper and nutmeg<\/li>\n<li>Sprockets<\/li>\n<\/ul>\n<h4>STEP BY STEP RECIPE:<\/h4>\n<ol>\n<li>I use the <strong>precooked lasagna sheets<\/strong>, 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).<\/li>\n<li>Meanwhile we make the b\u00e9chamel 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 \u201ccook\u201d the flour so that it does not taste raw or like flour. <strong>b\u00e9chamel.<\/strong><\/li>\n<li>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).<\/li>\n<li>Remove the soaked plates and place them on a clean cloth to dry them.<\/li>\n<li>Remove the water from the fountain and dry.<\/li>\n<li>Cut the onion into julienne strips and slice the mushrooms clean.<\/li>\n<li>In a large skillet, pour a drizzle of olive oil. Heat and add the <strong>mushrooms,<\/strong> 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.<\/li>\n<li>In the same frying pan, add a dash of oil, and poach the <strong>onion <\/strong>&nbsp;for about ten minutes.<\/li>\n<li>Now we are going to assemble this <strong>arugula ricotta lasagna with ham and mushrooms. <\/strong>Cover the bottom of the dish with a little b\u00e9chamel 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 b\u00e9chamel 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.<\/li>\n<li>Place in the oven and bake at 200\u00bac for ten minutes, and gratinate at the end for a few minutes until it gets a toasted color.<\/li>\n<\/ol>\n<p><span style=\"font-size: inherit;\">I hope you liked this <\/span><strong style=\"font-size: inherit;\">arugula ricotta lasagna with ham and mushrooms<\/strong> different and delicious.<\/p>\n<p>I remind you that on my instagram <a href=\"http:\/\/www.instagram.com\/cocinayviajes\" target=\"_blank\" rel=\"noopener noreferrer nofollow\">@cocinayviajes<\/a> you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.<\/p>\n<p>With all my love,<\/p>","protected":false},"excerpt":{"rendered":"<p>Lasa\u00f1a de r\u00facula ricotta jam\u00f3n y champi\u00f1ones \u00bfA quien no le gusta la lasa\u00f1a? Pues si te has cansado de la cl\u00e1sica, prueba esta lasa\u00f1a de r\u00facula ricotta jam\u00f3n y champi\u00f1ones.&nbsp;Es muy ligera y gustosa, y con una combinaci\u00f3n muy buena de ingredientes, con el crujiente de la r\u00facula (que tambi\u00e9n podr\u00edas sustituir por espinacas [&hellip;]<\/p>","protected":false},"author":3,"featured_media":5597,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[420,333],"tags":[556],"class_list":["post-4941","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta","category-recetas-caseras","tag-lasana-de-rucula-ricotta-jamon-y-champinones"],"blocksy_meta":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Lasa\u00f1a de r\u00facula ricotta jam\u00f3n y champi\u00f1ones - Culinary Spain<\/title>\n<meta name=\"description\" content=\"\u00bfA quien no le gusta la lasa\u00f1a? 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