Preheat oven to 350°F. In a large skillet, heat olive oil over medium heat. Add the arugula and season with salt and pepper. Cook until arugula is wilted, about 3 minutes.
In a medium bowl, add the ricotta and parmesan cheese. Stir until fully combined.
Then, add the arugula to the ricotta mixture.
Lightly grease a 9x13 inch baking dish. Then, add a layer of the ricotta arugula mixture on the bottom of the pan, just enough to cover the surface.
Then, add a layer of two lasagna sheets. Add a layer of the arugula ricotta mixture and sprinkle some shredded mozzarella cheese on top of the ricotta layer. Repeat layers.
Top the final ricotta layer with shredded mozzarella. Cover with foil and bake for about 20 minutes. Remove foil and cook for an additional 10 minutes. Serve with fresh arugula.
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