Arugula Dyed Lasagna


  • 5 fresh arugula dyed lasagna sheets
  • 8 oz. arugula
  • 2 oz. extra virgin olive oil
  • 2 oz. basil
  • 8 oz. shaved parmigiano
  • 5 oz. shaved parmigiano (garnish)
  • ½ basil (garnish)
  • 32 oz. tomato sauce
  • 10 oz. béchamel
  • 12 oz. ground fiama sausage


  • baking pan 9x13
  • ladle or spoon
  • 2 qt. saucepot or large skillet
  • small saucepan or skillet
  • metal tongs
  • metal or wooden spoon (optional if you have metal tongs)
  • chef’s knife
  • aluminum foil


  • Preheat oven to 400 degrees.
  • Remove all basil leaves from stem. Discard stems. (Keep basil for garnishing separate.)
  • Heat oil in saucepan or large skillet over medium heat.
  • Add fiama, stir and cook 4-6 minutes or until browned and crumbly.
  • Add red sauce, stir until warmed through. Turn off heat.
  • Heat béchamel in small saucepan, stirring until heated through.
  • First spoon a thin layer of red sauce of the bottom of the baking pan.
  • Place 1 lasagna sheet in baking pan and top with red sauce, basil leaves, arugula, béchamel and shaved parmigiano. (Reserve red sauce, cheese, béchamel basil and arugula for other layers.)
  • Top with another lasagna sheet, red sauce, basil leaves, arugula, béchamel and shaved parmigiano.
  • Repeat layers. Top final layer with only red sauce and béchamel.
  • Cover baking dish with aluminum foil.


  • Bake lasagna for 20 minutes at 400 degrees.
  • Raise oven temperature to 450 degrees. Remove foil, top with remaining parmigiano and bake 10 minutes or until cheese is melted and golden brown.
  • Remove from oven. Let cool 10 minutes. Once lasagna is cooled, slice and garnish with remaining whole basil leaves.
  • Enjoy your pasta!