Vegetable & Blue Cheese Lasagne

Sauté whatever vegetables you like until softened. I used red onions, garlic, diced butternut squash, chopped leeks and broccoli then added shredded basil and a couple of handfuls of spinach. Pour in a tin of chopped tomatoes, season and simmer until reduced.


Make a white sauce with ground almonds (delicious) or cornstarch, season with black pepper and grated nutmeg and melt in mild blue cheese to taste. I used Gorgonzola dolce.

Layer white sauce and vegetable sauce between either thinly sliced courgettes or lasagne sheets. Add small bits of blue cheese as you see fit. Bake at 180 degrees for 35 minutes. 


Can’t wait to eat! 

No Replies to "Vegetable & Blue Cheese Lasagne"

    Leave a reply

    Your email address will not be published.