Best Blue Cheese Lasagna Recipes
VEGETARIAN-BLUE CHEESE-PESTO-LASAGNA!
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
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
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
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
CARROT BLUE CHEESE LASAGNA
This recipe originally comes from German chef Tim Maelzer. It combines fresh carrots with a creamy and rich blue cheese bechamel sauce. We all loved it, so hopefully you will, too. To make it suit our taste even more we added our favourite herbs and spices to it.
Provided by Lalaloula
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large frying pan heat the oil. Sautee onion until slightly browned, then add carrots and sautee for 3 minutes.
- Add the vegetable broth and the bechamel sauce and reduce the heat to low. Season and turn off heat.
- Add the blue cheese to the sauce.
- In a rectangular baking dish large enough to hold two sheets of lasagna next to each other start assembling your lasagna by covering the bottom with a layer of the sauce.
- Top with two lasagna sheets next to each other. Cover with half of the remaining sauce. Repeat.
- Sprinkle with gouda cheese and bake in the preheated oven at 180°C/350°F in the lower third of the oven for 35 minutes or until toothpick test indicates that lasagna pasta is soft.
Nutrition Facts : Calories 236.8, Fat 14.4, SaturatedFat 7.4, Cholesterol 32.9, Sodium 537.9, Carbohydrate 18.2, Fiber 4.5, Sugar 8.7, Protein 10.3
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