November 13, 2008

A Twist on Lasagna

How about a new turn on your traditional lasagna? I like change, don’t you. Then you will love this Gorgonzola Lasagna recipe.

If you aren’t a fan of gorgonzola cheese though- be ware because the bases for this sauce is the cheese.

Gorgonzola Lasagna
6 lasagna noodles
Gorgonzola Sauce (see recipe below)
Zucchini squash, sliced approximately 1/3" thick for try using butternut squash instead since it’s in season right now
3/4 pound mushrooms, cut into chunks
1 large or 2 medium tomatoes, peeled, seeded and sliced approximately 1/3" 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)

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.

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.


Anonymous said...

I've never tried Gorgonzola cheese. I'll have to research and see if I like the taste. I love lasagna though!

Allie said...

This sounds delish!!

Farming Fabulously said...

Lasagna with a twist, can't wait to try.