Ingredients:
For the Cheese Sauce:
2 tbsp butter
8 oz cream cheese
2 ½ cups milk
2 tbsp cornstarch
3 oz blue cheese
For the Filling:
2 tbsp oil (olive or corn)
1 cup chopped onions
2 red peppers (chopped)
8 oz sliced mushrooms (2 ½ cups)
2 cloves garlic (minced)
1 container ricotta cheese (15 oz)
2 cups shredded mozzarella cheese
¾ cup grated parmesan cheese
1 tsp salt
2 packages frozen chopped spinach (thawed and dried)
8 oz lasagna noodles (cooked and drained)
Directions:
- Preheat oven to 350 degrees.
- Prepare cheese sauce by melting butter in a sauce pan over medium heat.
- Stir in cream cheese and gradually stir in milk and cornstarch. Stir constantly and boil for 1 minute.
- Take away from heat and mix in blue cheese until it melts.
- Prepare the filling by heating the oil in a large skillet over medium heat then add next four ingredients and sauté for 8 minutes.
- In large bowl, mix together the ricotta, mozzarella, and ½ cup Parmesan cheese and salt. Stir in spinach and sautéed vegetables.
- Pour 1 cup of cheese sauce into baking dish. Add the noodles, cheese mix and 1 cup of cheese sauce. Repeat once more.
- Bake for 55 minutes and let stand for 20 minutes before serving.