M's Green Gorgonzola Lasagna |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This recipe was the result of a package of spinach with chunks of Gorgonzola in it. I used spinach lasagna noodles, which made for a really cool visual effect, hence the name. Enjoy! Ingredients:
500 g tomato puree |
8 tablespoons tomato paste |
1 (400 g) can tomatoes, chunks |
1 1/2 tablespoons dried oregano |
3/4 tablespoon crushed red pepper flakes |
1 teaspoon sugar |
1/2 teaspoon salt |
2 tablespoons olive oil |
2 teaspoons mustard |
2 tablespoons olive oil |
2 onions, chopped |
250 g blue cheese, preferably gorgonzola or danish blue |
250 g ricotta cheese |
2 eggs |
300 g frozen spinach |
1 bunch broccoli, and stem washed, trimmed, and chopped into small bite-size pieces |
12 no-boil lasagna noodles, spinach |
1 cup mozzarella cheese |
Directions:
1. Put first 9 ingredients in a medium pot over medium-low heat. While this mixture warms through, saute the onions in 2 tablespoons olive oil until clear. Add to sauce mixture. Cover and allow to simmer while you prepare the filling.
2. Steam the already-chopped broccoli for 5 minutes, or until softened (does not need to be cooked through).
3. Thaw the spinach. Add to large mixing bowl with the two cheeses, eggs, and steamed broccoli. Mix thoroughly.
4. Cover the bottom of a lasagna pan with a thin layer of sauce, then a layer of noodles. Spoon 1/3 of the filling mixture over the noodles and spread evenly. Lay more noodles over the filling, and cover with sauce. Repeat 2 more times, covering the top noodles with sauce and then with mozzarella.
5. Bake 45 minutes at 350 degrees. You will most likely have sauce left over.
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