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 h...
