Blue Cheese Lasagna
Blue Cheese Lasagna
Open in full-screen mode

Blue Cheese Lasagna

40 MIN
1 H 30 MIN


Spinach and Mushroom Filling

Cheese Filling


Spinach and Mushroom Filling

  1. 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.
  2. 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.

Cheese Filling

  1. In a skillet, soften the onion in the butter. Transfer to a bowl and let cool.
  2. In a food processor, pulse the onion, blue cheese, ricotta, basil and egg until smooth. Season with salt and pepper. Set aside.
  3. With the rack in the middle position, preheat the oven to 190 °C (375 °F).


  1. Spread a third of the béchamel sauce in a 35 x 20 cm (14 x 8-inch) baking dish. Cover with a layer of lasagna noodles. Top with the spinach and mushroom filling. Add a layer of noodles. Spread the cheese filling. Cover with a layer of noodles. Add a third of the béchamel sauce. Finish with a layer of noodles, the remaining béchamel sauce and top with the mozzarella.
  2. Bake for 40 to 45 minutes, and brown under the broiler, if needed.

Good with...

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.