Lasagna with Arugula

For the lasagna, sauté onion and garlic in oil until translucent. Add the olives and gherkins cut into small pieces and fry. Shortly after, add minced meat.

Mix everything well and roast/stew lightly for about 15-20 minutes, covered.

Make sure that there is no liquid (put the lid away). The mixture should remain dry.

While the meat mixture is braising, in a smaller pot heat the pesto. Add the feta cheese and let it melt. When the cheese has melted, thicken the sauce.

To do this, slowly add a little flour through a sieve. While stirring (whisk) thicken the sauce and then add water, diluting it again with feeling so that it can be well distributed among the lasagna sheets.

The sauce should spread well and not run away. In an oven dish (e.g. 22×17 cm – for 2 persons) build up the layers.

1. sauce – spread a thin layer, 2. press lasagna sheets on top, 3. coat with sauce again, 4. meat layer, 5. spread chopped arugula on top (densely), 6. sprinkle with parmesan.

Repeat layers 2-6. Depending on the height of the mold, 4-6 layers. Last layer: sauce-arugula-parmesan. Drizzle with olive oil.

Cook in preheated oven, top-bottom heat, middle rack, about 20-30 minutes. Garnish with fresh arugula and cherry tomatoes if desired.

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