Blue Cheese and Pine Nut Lasagne
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 cups Arugula
- 2 shallots
- ¼ cup butter
- 0.333 cup flour
- 3 cups milk
- 1 ⅔ cups vegetable stock
- salt
- freshly ground Black pepper
- 1 Tbsp lemon juice
- Nutmeg
- 1.333 cups Gorgonzola
- 1 cup Pine nuts
- 7 ozs Lasagne noodle (sheets)
Preparation
Kitchen utensils
2 Pots, 1 Small pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Fine-mesh sieve, 1 Slotted spoon, 1 Cheesecloth, 1 Ladle
Preparation steps
1.
Wash the rocket, drain well and remove any hard stalks. Peel the shallots and cut into rings.
2.
For the sauce heat the butter in a pan until it foams, then add the shallot rings and sweat until translucent. Stir in the flour and sweat without browning, then stir in the vegetable stock and milk and bring to the boil, stirring constantly. Simmer for about 5 minutes, then remove from the heat, cover and leave to stand for 10 minutes. Season with salt and pepper and add lemon juice and nutmeg to taste.
3.
Heat the oven to 180°C.
4.
Spread a sauce in a baking dish (approx. 20x20 cm), sprinkle with about 50 g crumbled Gorgonzola, a little rocket and a few pine nuts and cover with lasagne sheets. Continue in this way, adding the ingredients in layers (3 to 4 layers) until all the ingredients are used up. The final layer should consist of béchamel sauce, rocket, pine nuts and a little Gorgonzola.
5.
Bake in the preheated oven for 35-40 minutes. If the lasagne appears too dry, add a little stock.
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