This is my version of a
recipe from a "foodie" friend of mine, Bonnie of Wisconsin.
This lasagna is a definite winner - it is so good!
Pasta Hints and Tips
and
more delicious
Pasta Recipes.
Also check out my
Squash Recipes.
Gorgonzola Lasagna
Recipe Type:
Pasta,
Squash,
Mushrooms,
Tomatoes,
Cheese
Yields: 2 servings
Prep time: 20 min
Cook time: 60 min
Ingredients:
6 lasagna noodles*
Gorgonzola Sauce (see recipe below)
Zucchini squash, sliced approximately 1/3" thick**
3/4 pound mushrooms, cut into chunks
1 large or 2 medium-size
tomatoes, peeled, seeded and sliced approximately 1/3-inch thick
Fresh
basil leaves, coarsely chopped or torn into strips
8 ounces
fresh mozzarella cheese, shredded
1 cup freshly-grated Parmigiano-Reggiano cheese (for topping)
* If using the no-boil noodles, boil them for 2
minutes, otherwise they don't get done enough.
** Butternut squash is an excellent
substituted for the zucchini squash.
Preparation:
Preheat oven to 375°F. Cook lasagna noodles
according to package directions. Drain and set each noodle flat on paper towels. Do not
stack lasagna noodles (they will stick to each other and you cannot separate them).
Use a small baking dish (approximately 9" x 7"
x 2 1/2"). Smear a little Gorgonzola Sauce on the bottom of the baking dish. Layer as
follows:
First Layer:
lasagna noodles, zucchini or butternut squash, basil, mozzarella cheese, & Gorgonzola Sauce.
Second Layer: lasagna noodles, mushrooms,
basil, mozzarella cheese, & Gorgonzola Sauce.
Third Layer: lasagna noodles, sliced tomatoes, basil, and Gorgonzola
Sauce; top with parmesan cheese
Cover dish tightly with foil, (tenting slightly
to prevent foil from touching top layer).
Bake in middle of oven for 40 minutes. Remove
foil and bake an additional 10 minutes or until top is bubbling. Remove from oven and let
stand for 5 minutes before cutting and serving.
Makes 2 servings.
Gorgonzola Sauce
1 tablespoon butter
1 tablespoon all-purpose flour
2 to 3 cloves
garlic, minced
3/4 cup
half and half cream
1/4 to 1/2 cup Gorgonzola cheese
Salt and pepper to taste
In a large saucepan over medium heat, melt
butter. Add flour and blend thoroughly. When perfectly smooth and free from lumps (but not
in the least browned), add garlic. Gradually add half and half; reduce heat to low and
cook, stirring constantly, until sauce boils.
Add gorgonzola cheese (it is difficult to
gauge how much to use because the cheese varies in ripeness - use just enough so you can
smell the cheese) and stir until well blended. Add salt and pepper to taste. Remove from
heat.
