Blue cheese lasagne

Name: Blue cheese lasagne
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 125 g (4oz) fresh or frozen leaf spinach, thawed; 2 x 20 g packs fresh basil, roughly chopped; 250 g tub ricotta cheese; 5 pieces marinated artichokes, drained and chopped; 350 g carton cheese sauce; 175 g (6oz) dolcelatte cheese, roughly diced; 9 fresh egg lasagna sheets, from the chiller cabinet; 25 g (1oz) pine nuts, toasted

A deliciously creamy veg combination

By The GH Kitchen TeamUpdated: 13 June 2022

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Good Housekeeping

The addition of blue cheese to this lasagne recipe makes it deliciously creamy.

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Yields:

Prep Time:

30 mins

Cook Time:

50 mins

Total Time:

1 hr 20 mins

Cal/Serv:

390

Ingredients

125 g (4oz) fresh or frozen leaf spinach, thawed
2 x 20 g packs fresh basil, roughly chopped
250 g tub ricotta cheese
5 pieces marinated artichokes, drained and chopped
350 g carton cheese sauce
175 g (6oz) dolcelatte cheese, roughly diced
9 fresh egg lasagna sheets, from the chiller cabinet
25 g (1oz) pine nuts, toasted

Directions

1. Step 1
  Preheat oven to 180°C (160°C fan oven) mark 4. Chop spinach finely (if it was frozen, squeeze out excess liquid first). Put in a bowl with basil, ricotta, artichokes and tbsp. cheese sauce. Mix well.
2. Step 2
  Beat dolcelatte into remaining cheese sauce. Layer ricotta mixture, lasagne, then cheese sauce into a 23cm x 23cm (9in x 9in) ovenproof dish. Repeat to use up the remainder.
3. Step 3
  Bake lasagne for 40min. Sprinkle over the pine nuts and return to the oven for a further 10-15min until golden.

Per Serving:

Calories: 390
Total carbs: 24 g
Total fat: 25 g
Saturated fat: 12 g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time