Blue Cheese Lasagne Recipe
Ingredients
- Sauce:
- 1.5 pints milk (skim, 1%, whatever you like)
- 2 oz butter
- 2 oz plain flour (whole wheat works too)
- 1 bay leaf
- 2.5 oz Parmesan
- S & P
- Lasagna:
- 2 lbs. baby spinach
- 1 c. ricotta (light ricotta can be substituted)
- lasagna sheets (you don’t need to pre-cook them)
- 2 oz. toasted pine nuts
- knob of butter
- ½ tsp nutmeg
- 7 oz blue cheese (Danish, Gorgonzola, any kind)
- 7 oz mozzarella
- S & P
Instructions
- Preheat oven to 350F.
- Sauce: all-in-one. Combine first 4 in saucepan, season, continue whisking over medium heat until it starts to thicken.
- Turn heat down to lowest and allow to cook gently for 5 min. After that stir in the Parmesan, remove from heat, discard bay leaf.
- Frying pan: heat butter, add spinach, salt. Cook until slightly wilted.
- Drain spinach. Chop finely. Put into bowl with ricotta and 5 oz of the sauce. Season and add nutmeg. Mix thoroughly; add blue cheese.
- Assemble the lasagna: spread ¼ of the sauce over the bottom, 1/3 of the spinach mixture, a scattering of pine nuts, a layer of lasagna sheets, and repeat, this time adding 1/3 of the grated mozzarella along with the pine nuts, then the lasagna sheets. Finish with a layer of pasta, the rest of the sauce, and the remaining cheeses. Bake 50-60 minutes.
