Blue Cheese Lasagna
Blue Cheese Lasagna
Ingredients
- 1 recipe Béchamel Sauce
- 12 lasagna noodles, cooked al dente and lightly oiled
- 500 ml (2 cups) grated mozzarella cheese
- 454 g (1 lb) white mushrooms, quartered
- 60 ml (1/4 cup) olive oil
- 125 ml (1/2 cup) white wine
- 3 shallots, chopped
- 2 bags (171 g/6 oz each) fresh spinach, chopped
- Salt and pepper
- 1 onion, chopped
- 15 ml (1 tbsp) butter
- 150 g (5 oz) blue cheese, cubed
- 475 g (17 oz) ricotta cheese
- 125 ml (1/2 cup) fresh basil
- 1 egg
Instructions
- In a large skillet over high heat, brown the mushrooms in 30 ml (2 tbsp) of the oil. Season with salt and pepper. Add the wine and reduce until dry. Set aside in a large bowl.
- In the same skillet, soften the shallots in the remaining oil. Add the spinach and cook until the water evaporates. Add the mushroom mixture and 125 ml (1/2 cup) of the béchamel sauce. Adjust the seasoning. Set aside.
Blue Cheese Lasagna