Blue Cheese Lasagna

  • Preparation 40 MIN
    Cooking 1 H 30 MIN
  • Servings 6


Spinach and Mushroom Filling

Cheese Filling


Spinach and Mushroom Filling

  1. In a large skillet over high heat, brown the mushrooms in 30 ml (2 tbsp) of the oil. Season with salt and pepper. Add the wine and reduce until dry. Set aside in a large bowl.
  2. In the same skillet, soften the shallots in the remaining oil. Add the spinach and cook until the water evaporates. Add the mushroom mixture and 125 ml (1/2 cup) of the béchamel sauce. Adjust the seasoning. Set aside.

Cheese Filling

  1. In a skillet, soften the onion in the butter. Transfer to a bowl and let cool.
  2. In a food processor, pulse the onion, blue cheese, ricotta, basil and egg until smooth. Season with salt and pepper. Set aside.
  3. With the rack in the middle position, preheat the oven to 190 °C (375 °F).


  1. Spread a third of the béchamel sauce in a 35 x 20 cm (14 x 8-inch) baking dish. Cover with a layer of lasagna noodles. Top with the spinach and mushroom filling. Add a layer of noodles. Spread the cheese filling. Cover with a layer of noodles. Add a third of the béchamel sauce. Finish with a layer of noodles, the remaining béchamel sauce and top with the mozzarella.
  2. Bake for 40 to 45 minutes, and brown under the broiler, if needed.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 745  
Total Fat 44 g  
Saturated Fat 22 g  
Sodium (salt) 845 mg  
Carbohydrates 49 g  
Fibre 4 g  
Protein 36 g