This is my version of a recipe from a "foodie" friend of mine, Bonnie of
Wisconsin. I believe this was originally from Bon Appetit magazine. 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,
Fresh Mozzarella 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
Parmesan Cheese (Parmigiano-Reggiano) (for topping)
* If using the no-boil noodles, boil them for 2
minutes, otherwise they don't get done enough. No-boil lasagna noodles are so much easier to use as they are much
thinner than regular lasagna noodles, and therefore absorb enough liquid from the sauce to "cook" them completely without parboiling.
Purchase
No-Boil Lasagna Pasta at What's Cooking America's Cooking Store.
** Butternut squash is an excellent substituted for the zucchini squash.
*** Purchase
Fresh Mozzarella Cheese,
Mozzarella Cheese Making Kits, and
Mozzarella Cheese Slicers at What's Cooking America's Cooking Store.
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") or
lasagna dish, 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,
and Gorgonzola Sauce.
Second Layer: lasagna noodles, mushrooms,
basil, mozzarella cheese, and Gorgonzola Sauce.
Third Layer: lasagna noodles, sliced tomatoes, basil, and Gorgonzola
Sauce; top with parmesan cheese
Cover dish tightly with aluminum foil
(tenting slightly
to prevent foil from touching top layer).
Bake in middle of oven for 40 minutes. Remove
aluminum 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 starts to boil.
Add gorgonzola cheese (it is difficult to
gauge exactly 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.
