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Blue Cheese Lasagna

Ease of preparation: Complex

Preparation time : 40 minutes
Cooking time: 1 hour 30 minutes
Serves : 6

Ingredients

  • 12 lasagne pasta
  • 2 cups (500 ml) grated mozzarella cheese
  • Béchamel
    • ¼ cup (60 ml) butter
    • ¼ cup (60 ml) flour
    • 3 cups (750 ml) milk
    • 1 pinch nutmeg
    • Salt and pepper
  • Spinach and Mushroom Filling
    • 2 packages of ½ lb. (225 g) Parisian mushrooms cut in quarters
    • ¼ cup (60 ml) olive oil
    • ½ cup (125 ml) white wine
    • 3 French shallots, chopped
    • 2 – 6 oz (171 g) spinach, chopped
  • Cheese Filling
    • 1 onion, chopped
    • 1 tbsp (15 ml) butter
    • 5 1/3 oz. (150 g) blue cheese cut in cubes
    • 16 2/3 (475 g) ricotta cheese
    • 1 egg
    • ½ cup (125 ml) fresh basil
    • Salt and pepper

Method

  1. In a cauldron, cook the lasagne in boiling water until they are al dent. Rinse in cold water. Reserve.
  2. Béchamel
    1. In a sauce pan, melt the butter over medium heat. Add the flour and cook 1 minute while stirring. Add the milk while stirring. Bring to a boil while stirring. Sprinkle salt and pepper. Let slowly simmer while stirring frequently to prevent the sauce from sticking to the bottom.
  3. Spinach and Mushroom Filling
    1. In a large frying pan, brown the mushrooms over a brisk flame in 1 tbsp (30 ml) oil. Sprinkle with salt and pepper. Add the wine and let reduce to dryness. Reserve in a large bow.
    2. In the same frying pan, tenderize the shallots in the remaining oil. Add the spinach and cook until the water is completely evaporated. Incorporate the spinach to the mushroom mixture and add ½ cup (125 ml) of béchamel. Adjust the seasoning.
  4. Cheese Filling
    1. In a frying pan, tenderize the onion in butter. Reserve in a bowl and let cool.
    2. In a food processor, reduce the onions, blue cheese, ricotta, egg and basil to a smooth purée. Reserve.
    3. Put the oven rack in the middle of the oven. Preheat to 375 °F (190 °C).
    4. Spread a third of the sauce in 14 by 8 in. (35 x 20) cooking dish. Cover with a layer of lasagne. Spread the spinach and mushroom filling. Cover with a layer of lasagne. Spread with the cheese filling. Add a layer of lasagne. Continue with a third of the sauce. Finish with a layer of lasagne, the remaining sauce and sprinkle with mozzarella.
    5. Cook in the oven for 40 to 45 minutes then, brown under the grill. Let stand for 5 minutes. Serve with the tomato salad.