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+ servings

Speedy Blue Cheese Lasagna

Course Main Dish
Cuisine Italian
Keyword blue cheese lasagna, lasagna with blue cheese, quick lasagna recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6
Calories 508 kcal
Author Mahy


  • 1 teaspoon of olive oil
  • 1 large onion , finely diced
  • 1 sweet bell pepper , any color, finely diced
  • 3 cloves of garlic minced
  • 1 teaspoon of dried oregano
  • 1 lb of ground beef (lean or extra lean to your taste)
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1 tablespoon of dried oregano
  • 3 cups of quick homemade marinara sauce (or your favourite, or 2 cans of crushed tomatoes)
  • 1/4 cup of finely minced basil (or 2 tablespoons of ready made basil pesto like this protein packed nut free basil pesto)
  • pinch of salt and pepper
  • pinch of red pepper flakes (optional)
  • 2 cups of ricotta cheese’1/8 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1/3 cup of freshly grated parmesan cheese
  • 1/4 cup of fresh minced basil or 2 Tablespoons of basil pesto
  • 1/4 cup -1/2 cup of milk to thin out the sauce
  • 1/2 cup of shredded mozzarella cheese
  • 1/2 cup of crumbled blue cheese
  • 1 pack of lasagna sheets soaked in a plate of boiling water for 2 minutes to soften


  1. Preheat the oven to 400 degrees F.
  2. heat up a deep skillet on medium high heat and add in the olive il, onions, sweet peppers and a pinch of salt. Sauté for 3 minutes until they are softened. Add in the garlic and oregano and sauté for a minute more.
  3. Add the beef, season it with salt and pepper and oregano. Keep sautéing the beef for 3 minutes until it’s fully cooked and no more pink color appears.
  4. Add in the marinara sauce (if using) or the canned crushed tomatoes and season it with a pinch of salt.
  5. When the mixture comes to a boil, lower the heat to medium and let it simmer for 5 minutes, then add in the basil (or pesto, if using) and turn off the heat. Taste and adjust seasoning and add the red pepper flakes if desired.
  6. To make the white sauce, in a bowl, mix the ricotta, salt, pepper, parmesan, basil (or pesto) and add in the milk gradually while whisking until you reach the desired consistency.
  7. To assemble the lasagna, place a 1/4 cup of the tomato sauce at the bottom of your lasagna pan, and 2 tablespoons of white sauce on top. Then layer a sheet of lasagna, more red sauce, white sauce and a sprinkle of mozzarella cheese, a few crumbles of blue cheese, more lasagna sheets, and so on.
  8. The top layer should always be a sauce layer (either tomato and white or just tomato) and then a sprinkle of cheese.
  9. Bake the lasagnas covered with foil for 15 minutes and then uncover and bake for 5 more minutes until the cheese is bubbly and golden.
  10. Note:
  11. For a large lasagna pan, the process is the same, baking time goes up to 30 minutes covered and 5 minutes uncovered.
  12. To freeze the lasagnas—
  13. Freeze right away after assembly and bake directly from the freezer for 10 minutes longer.
Nutrition Facts
Speedy Blue Cheese Lasagna
Amount Per Serving
Calories 508 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 17g106%
Cholesterol 122mg41%
Sodium 1264mg55%
Potassium 850mg24%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 8g9%
Protein 32g64%
Vitamin A 1849IU37%
Vitamin C 36mg44%
Calcium 408mg41%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.