Best 2 Blue Cheese Lasagna Recipes

If you are looking for a unique dish that is sure to impress your friends and family, blue cheese lasagna is an excellent choice. This gourmet lasagna is a perfect entrée for a special occasion. The blend of cheese, spices, and pasta will have your taste buds enjoying every bite. With just a few simple steps, you can create an unforgettable and delicious meal.

Let's cook with our recipes!

VEGETARIAN-BLUE CHEESE-PESTO-LASAGNA!

Vegetarian-Blue Cheese-Pesto-Lasagna! image

This recipe I make brings the house down! it's so delicious--try it for yourself. I don't bother with 2 sauces, just 1. Cook it all together and wait with chilled white wine and some good tunes!! (I'm from the uk so I hope the measurements are correct--forgive me if I'm wrong!)

Provided by Ricky Henry-Davies

Categories Peppers

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 medium onion (chopped fine)
4 -5 minced fresh garlic cloves (more if you want)
185 g green pesto sauce
1/3 cup blue cheese
6 -8 mushrooms (chopped)
1 medium courgette (chopped)
1 red pepper (chopped)
1 green pepper (chopped)
1 small head broccoli (chopped)
4 cups chopped tomatoes
1/2 cup sweet corn
1/3 cup grated cheddar cheese (for topping)
5 tablespoons capers
5 tablespoons sun-dried tomatoes (chopped)
5 tablespoons pitted olives (chopped)
200 g lasagna sheets

Steps:

Fry the onion and garlic for 4-5 minutes.
Add all vegetables and cook 10 minutes.
Add tinned tomatoes and sweet corn.
Add crumbled blue cheese, pesto, capers, olives and sun dried tomatoes.
Mix well --that's your sauce!
Layer in a lasagna dish -- sauce, lasagna, sauce, lasagna, sauce and finish with grated cheese. Done in the oven 180c for around 30 minutes!
Open the wine and turn on the tunes!
Have fun -- .

BLUE CHEESE LASAGNA

Blue Cheese Lasagna image

The blue cheese in this recipe lends a creamy quality to the cottage cheese layer and only a subtle, pleasant touch of flavor. There is no mozzarella in this non-traditional lasagna that will have your guests waiting for the recipe handout. (Have it ready!) I have the habit of making way too much lasagna, so this recipe is perfect for keeping my portions under control for our now-empty nest with minimal leftovers. I believe this would work well in a slow cooker, but haven't tried it yet. Don't be afraid of the blue cheese flavor overpowering this recipe - it doesn't!

Provided by Ginny Maziarka

Categories World Cuisine Recipes European Italian

Time 2h20m

Yield 8

Number Of Ingredients 13

Ingredients

cooking spray
½ pound ground beef
½ pound lean ground pork
1 (24 ounce) jar spaghetti sauce
2 tablespoons brown sugar
1 cup cottage cheese
1 cup crumbled blue cheese
¼ cup freshly grated Parmesan cheese
1 large egg, lightly beaten
1 tablespoon dried oregano
1 (12 ounce) box no-boil lasagna noodles
6 slices provolone cheese
1 cup shredded Cheddar cheese

Steps:

Preheat oven to 300 degrees F (150 degrees C). Coat the inside of a glass 9x5-inch loaf pan with cooking spray. Line a baking sheet with aluminum foil.
Heat a large skillet over medium-high heat. Cook and stir beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix spaghetti sauce and brown sugar into beef-pork mixture until sauce is well blended.
Combine cottage cheese, blue cheese, Parmesan cheese, egg, and oregano in a bowl.
Spread enough sauce into the bottom of the loaf pan to reach 1-inch depth. Break 2 lasagna noodles to fit the length of the loaf pan, slightly overlapping. Spread 1/2 of the cheese mixture over noodle layer. Layer 3 slices provolone, slightly overlapping, over cheese layer. Sprinkle 1/2 of the Cheddar cheese over provolone cheese. Repeat layering with the remaining ingredients ending in a layer of sauce.
Place the loaf pan on the prepared baking sheet and top loaf pan loosely with a piece of aluminum foil.
Bake in the preheated oven until bubbling and cooked through, about 1 1/2 hours. Let stand for 15 minutes before slicing.

Nutrition Facts : Calories 601 calories, Carbohydrate 34.9 g, Cholesterol 128.4 mg, Fat 34.8 g, Fiber 3.2 g, Protein 36.5 g, SaturatedFat 18.7 g, Sodium 1153.4 mg, Sugar 11.6 g

Blue Cheese Sauce

Use high-quality blue cheese with a strong, pungent flavour.
Use whole milk or half and half for a creamy, rich texture.
Grate the blue cheese finely before adding it to the milk mixture, as this will help it to melt smoothly.
Cook the milk mixture over low heat, stirring frequently, until it has thickened and reduced by about half.
Add the blue cheese and cook until melted, stirring frequently.
Season the blue cheese to taste with salt and black or white peppers.

Spinach Filling

Use fresh spinach for the best flavour and texture.
Wilt the spinach in a large pot with a little bit of water or broth until it has softened, stirring frequently.
Add the spinach to a large bowl and mix it with the ricotta cheese, Parmesan cheese, eggs, and seasonings.
Taste the spinach mixture and adjust the seasonings as needed.

Assembly

Use no-boil lasagna noodles to save time and effort.
Layer the lasagna noodles, spinach mixture, and blue cheese mixture in a 9x13 inch lasagna pan.
Bake the lasagna in the centre of the preheated 350 °F (175 °C) until the cheese begins to brown and a toothpick comes out clean when it is tested in the centre, about 30 minutes.
Let the lasagna rest for 10 minutes before serving.

Garnish

Sprinkled some crumbled blue cheese, grated Parmesan cheese, or fresh chives over the baked lasagna before serving.
Serve the lasagna with a side of crusty bread or a green garnish.

Conclusion

Blue cheese lasagna is a creamy, savoury, and decadent dish that is perfect for any occasion. With its combination of rich blue cheese, spinach, and lasagna noodles, this dish is hard to resist. Follow the tips above for a perfect lasagna every time.