Beet Blue Cheese Honeyed Walnut Lamb Lemon Arugula Lasagna
A dish like this doesn’t tiptoe onto the table—it arrives with a flourish. This blue‑cheese, beet, lamb, honeyed‑walnut, lemon, and arugula lasagna is the kind of creation that makes you pause, grin, and lean in for a closer look. It’s layered not just with pasta, but with contrasts: earthy beets against bright citrus, rich lamb balanced by peppery greens, creamy blue cheese meeting the crunch of honeyed walnuts. The colors alone feel like a celebration, and the flavors read like a love letter to anyone who enjoys pushing past the ordinary. Think of it as a salad and a lasagna deciding they’re better together: unexpected, a little wild, and completely irresistible.
Beet Blue Cheese Honeyed Walnut Lamb Lemon Arugula Lasagna
1lb. ground lamb
16 oz. blue cheese crumbles, divided
16 oz. whole milk ricotta
juice of ½ fresh lemon
2 Tbs. fresh thyme, divided
16 oz. baked beets, peeled and sliced
kosher salt and pepper
12 oz. honey roasted walnuts, chopped
oven-ready lasagna noodles, or homemade
2 cups fresh arugula
Preheat the oven to 425°F.
In a large stockpot, brown the ground lamb, breaking apart with the back of a wooden spoon, until the fat has rendered and the meat is just about completely browned.
Season with salt and pepper.
Once the meat is cooked, add 6 oz. honey roasted walnuts, lemon juice, the ricotta, and 12oz. of blue cheese, along with 1 Tbs. fresh thyme. Stir well, melting the cheese over medium-low heat.
In a 9”x 9” baking dish, spoon ¼ cup of the meat and cheese mixture and spread evenly.
Top with 1/3 of the lasagna noodles.
Top with ½ of the remaining meat and cheese mixture.
Top with ½ of the sliced beets.
Follow with another layer of noodles and another layer of the meat and cheese mixture.
Add the 2nd ½ of the noodles, the last of the meat and cheese mixture, and the remaining beets. Finally top with the last of the blue cheese crumbles, additional salt and pepper, and the last of the honeyed walnuts and thyme.
Bake for 25-35 minutes, until bubbly brown.
Remove from the oven and allow to cool completely.
Once cooled and set, top with the arugula and slice to serve.
(I always prefer to serve lasagna the next day, after all flavors have developed).
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