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Please help me figure out a recipe

Posted by on Jan. 25, 2010 at 11:39 AM
  • 4 Replies

My oldest wants lasagna with bleu cheese. My mom and I think a chicken filling or just veggies (like spinach or brocolli).

any other ideas?

by on Jan. 25, 2010 at 11:39 AM
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by on Jan. 25, 2010 at 12:03 PM


Ease of preparation: Moderate
Preparation time: 40 minutes
Cooking time: 1 hour 30 minutes

Yield: 6


Blue Cheese Lasagna

  • 12 lasagne pasta
  • 2 cups (500 ml) grated mozzarella cheese


  • 1/4 cup (60 ml) butter
  • 1/4 cup (60 ml) flour
  • 3 cups (750 ml) milk
  • 1 pinch nutmeg
  • Salt and pepper

Spinach and Mushroom Filling

  • 2 packages of 1/2 lb. (225 g) Parisian mushrooms, cut in quarters
  • 1/4 cup (60 ml) olive oil
  • 1/2 cup (125 ml) white wine
  • 3 French shallots, chopped
  • 2 packages of 6 oz (171 g) spinach, chopped

Cheese Filling

  • 1 onion, chopped
  • 1 tablespoon (15 ml) butter
  • 5 ounces (150 g) blue cheese cut in cubes
  • 16 ounces (475 g) ricotta cheese
  • 1 egg
  • 1/2 cup (125 ml) fresh basil
  • 1 pinch Salt and pepper


Blue Cheese Lasagna

  1. In a large saucepan of boiling salted water, cook the lasagne until they are al dente. Rinse under cold water. Reserve.
  2. Put the oven rack in the middle of the oven. Preheat to 375 °F (190 °C).
  3. Spread a third of the sauce in 14 by 8 in. (35 x 20) cooking dish. Cover with a layer of lasagne.
  4. Spread the spinach and mushroom filling. Cover with a layer of lasagne.
  5. Spread with the cheese filling. Add a layer of lasagne.
  6. Continue with a third of the sauce. Finish with a layer of lasagne, the remaining sauce and sprinkle with mozzarella.
  7. Cook in the oven for 40 to 45 minutes then, brown under the grill. Let stand for 5 minutes. Serve with the tomato salad.


  1. In a sauce pan, melt the butter over medium heat.
  2. Add the flour and cook 1 minute while stirring.
  3. Whisk in the milk and stir until it boils.
  4. Sprinkle nutmeg, salt and pepper.
  5. Let simmer while stirring frequently to prevent the sauce from sticking to the bottom.

Spinach and Mushroom Filling

  1. In a large skillet, brown the mushrooms over a brisk flame in 2 tbsp (30 ml) oil. Sprinkle with salt and pepper.
  2. Add the wine and let reduce to dryness. Reserve in a large bowl.
  3. In the same skillet, soften the shallots in the remaining oil.
  4. Add the spinach and cook until the water is completely evaporated.
  5. Incorporate the spinach to the mushroom mixture and add 1/2 cup (125 ml) of Béchamel. Adjust the seasoning.

Cheese Filling

  1. In a frying pan, soften 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.
  3. Sprinkle salt and pepper. Reserve.
by on Jan. 25, 2010 at 12:04 PM

Thank you!

by on Jan. 25, 2010 at 12:09 PM

 how i make my lasagna
the recipe is simple:

  • cook enough lasagna noodles for two layers
  • put down enough noodles for bottom layer
  • brown ground beef and mix with prego sauce (with mushrooms)
  • dump half the meat sauce mix on bottom layer of noodles
  • mix cottage cheese with sour cream
  • dump on top of bottom layer meat sauce
  • add cheddar cheese and oregano
  • second layer of noodles
  • other half of the meat mixture
  • top with mozzarella cheese

my mods
to make this a bleu cheese lasagna, i swapped out the cottage cheese for bleu cheese and mixed with sour cream. i also replaced the top mozzarella cheese with more bleu cheese crumbles.

the results
the results were good, but i feel it still lacked something. i believe i will add parmasean cheese to the top to see if that will add to the flavor. the bleu cheese adds tang, but it needs to be brought out a bit more.

by on Jan. 25, 2010 at 4:17 PM

I just use sauce, meat, noodles and cheese in mine LOL, its pretty basic!

*Sandra* Mom of 2
*Ask me about my custom made breastfeeding covers!!!*

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