Spicy Arugula Tomato Lasagna

For the Spicy Arugula and Tomato Lasagna, first prepare the pasta dough. Peel and finely chop the onion and garlic cloves. Wash the chilies and cut them into fine rings.

In a large frying pan, heat some butter and sauté the garlic, chili rings and onion. Add the canned tomatoes and season with salt and pepper. Simmer with the lid half closed for at least 30 minutes.

In the meantime, roll out the pasta dough into thin sheets. Using a sharp kitchen knife, cut into standard size lasagna sheets, then dust with a little flour to keep the pasta from sticking together.

Rinse arugula with cold water, spin dry and cut into small pieces.

For the bechamel sauce, melt butter in a saucepan, sprinkle with flour, stir well and pour milk while continuing to stir. Season the bechamel sauce with salt and freshly grated nutmeg.

Grease an oven dish, then layer a layer of pasta sheets, sprinkle with arugula, cover with sauce, season with salt and pepper and pour with bechamel sauce, then put another layer of pasta sheets. Repeat the process until the mold is full. Finish with bechamel sauce.

Sprinkle the surface generously with Parmesan and bake the Hot Arugula and Tomato Lasagna in a preheated oven at 180 °C for about 40 minutes.

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