Gorgonzola Lasagna
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This is my version of a recipe from a "foodie" friend of mine, Bonnie/Wisconsin. This lasagna is a definite winner - it is so good! Check out Linda's Pasta Hints and Tips and Pasta, Rice, and Main Dish Recipes Gorgonzola Lasagna6 lasagna noodles* * 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. 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:
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
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.
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