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Blue Cheese and Walnut Lasagnette

A recipe from the Good Food collection.


Blue Cheese and Walnut Lasagnette
Blue Cheese and Walnut Lasagnette
375 g (13 oz) lasagnette
100 g (1 cup) walnuts
40 g (1.½ oz) butter
3 French shallots, finely chopped
1 tablespoon brandy or cognac
250 ml (1 cup) crème fraîche
200 g (7 oz) gorgonzola cheese, crumbled
75 g (2½ oz) baby spinach leaves


  1. Preheat the oven to 200°C (400°F/Gas 6) Cook the pasta in a large saucepan of boiling water until al dente Drain, return to the pan and keep warm. Meanwhile, place the walnuts on a baking tray and roast, for 5 minutes, or until golden and toasted. Cool, then roughly chop.
  2. Heat the butter in a large saucepan, add the shallots and cook over medium heat for 1–2 minutes, or until soft, taking care not to brown. Add the brandy and simmer for 1 minute, then stir in the crème fraîche and gorgonzola Cook for 3–4, minutes, or until the cheese has melted and the sauce has thickened. Stir in the spinach and toasted walnuts; reserving 1 tablespoon for garnish. Heat gently until the spinach has just wilted. Season with salt and ground black pepper Gently mix the sauce through the pasta. Divide among serving plates and sprinkle with the reserved walnuts.
Cook's File

Note: The gorgonzola needs to be young as this gives a sweeter, milder flavour.

Nutrition Per Serve


Fat 63.5 g;
Protein 31.5 g;
Carbohydrate 68.5 g;
Dietary Fibre 4.5 g;
Cholesterol 152 mg;
4095 kJ (980 Cal)
Main ingredient:
Nuts, Cream/Milk, Cheese
Dinner, Lunch

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