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Blonde Lasagna

Blonde Lasagna is great for those nights when you've got an insatiable craving for cheese! This lasagna is layered with three different types of cheeses.


  • 10 ounces box lasagna noodles, cooked drained and set aside
  • 4 ounces fresh spinach leaves, washed and patted dry, stems cut off
  • 4 ounces fresh mushrooms, sliced
  • 1 medium onion, sliced
  • 2 tablespoons olive oil
  • 1 pound mozzarella cheese, grated or thinly sliced
  • 1 pound ricotta cheese
  • 1/2 cup Parmesan cheese
  • 6 eggs
  • 1/2 cup milk (or more)
  • 1/4 cup parsley, minced
  • 8 cloves garlic, or to taste
  • 1 teaspoon dried red pepper flakes, or to taste
  • 1 tablespoon salt


1. Boil the lasagna noodles and set aside in lukewarm water so they do not stick together. In olive oil, saute onion and mushrooms until soft. In a greased lasagna dish, lay out three lasagna noodles and top with a layer of fresh spinach leaves. Top spinach with 1/2 the onions and mushrooms. Top with 1/3 of the grated mozzarella cheese. Repeat all the layers. Top the casserole with another three lasagna noodles and the remainder of the mozzarella cheese.

2. In a blender or food processor, blend the ricotta, Parmesan, eggs, milk, parsley, garlic, pepper and salt until thoroughly mixed and smooth (You may need to do this in several batches.) The custard should be the consistency of thick cream. If it is too thick, add milk a few tablespoons at a time and blend until it is the right consistency. The custard must be poured over the casserole in such a way that it penetrates all the layers, down to the bottom layer. The best way to do this is by using a spatula or large barbecue fork.

3. As you are pouring the custard, lift the layers on the sides and in between the noodles with the spatula or fork to make sure it penetrates evenly into every nook and cranny. Sprinkle another 1/2 cup of Parmesan cheese on top of the custard. Bake the lasagna in a 350 degrees F (no hotter!) Oven for 35-45 minutes, or until it is puffed and just beginning to brown on the top. Let it rest for 5 minutes before cutting and serving.

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This was delicious BUT 1 tablespoon of salt was way too much, even for this salt lover. I had only 4 cloves of garlic on hand and found that to be sufficient. Also, I adore mushrooms, so I increased the amount to 8 oz.

Wouldn't it be easier to pour a portion of the custard between the layers as you assemble the lasagne? Is there a reason not to do that?

Member 8552556- I was thinking the same thing. I'm putting this on my to-do dinner list for this week or next. I would think assembly could be like a traditional lasagna, sauce (custard) on the bottom, and layer up from there. Any additional custard could be poured over the top. I like to divide layer contents before hand to speed layering up. Have you made this?


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