- 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!