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Creamy Blue Cheese Scallop Lasagna - Recipe Video

A simple and easy to understand recipe video shows how to make Creamy Blue Cheese Scallop Lasagna.
How about this creamy béchamel sauce (Japanese white sauce) lasagna with a hint of blue cheese? The rich aroma of blue cheese and Japanese white sauce with the umami flavor of scallops go together perfectly, and it's very delicious. We also recommend having it with wine or other alcohol. You should definitely give it a try!
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Cook time

30 minutes

Ingredients
4 servings

  • Lasagna
    8 sheets
  • Hot water
    1500 ml
  • Salad oil
    2 tbsp
  • Salt
    1 tbsp
  • Japanese White Sauce
  • Scallops boiled in water
    100 g
  • Onion
    1/2
  • White button mushroom
    4
  • Salted butter
    30 g
  • Milk
    400 ml
  • Cake flour (Pastry flour)
    40 g
  • Granulated Japanese consomme soup stock
    1 tsp
  • Salad oil
    1 tsp
  • Blue cheese
    100 g
  • Shredded pizza cheeze
    50 g
  • Powdered cheese
    2 tbsp
  • Italian parsley
    as needed

How to make

  1. Prepare. Cut off the white button mushroom stem.
  2. 1. Slice onion and white button mushrooms thinly.
  3. 2. Add cooking oil, salt, and lasagna in a pot of boiling water without them sticking together, and boil according to the package directions, rinse, and drain.
  4. 3. Make béchamel sauce (Japanese white sauce). Heat salted butter in a pot over medium heat and stir-fry Step 1. When the onion gets transparent, add cake flour (pastry flour) and stir-fry until it's no longer powdery.
  5. 4. Reduce the heat to low and add milk 3 at a time, mix well each time. Add the scallop boiled in water with its water and the rest of Japanese white sauce ingredients, cook for 3 minutes, and remove from the heat.
  6. 5. Spread cooking oil on a heat-resistant container, arrange 2 sheets of Step 2, top with 1/4 of Step 4, and spread 20g (0.7 oz) of blue cheese. Repeat the same process 3 times.
  7. 6. Top with the rest of Step 4, blue cheese and sprinkle with cheese powder.
  8. 7. Cook in a toaster oven for about 8 minutes and when it browns nicely, top with Italian parsley and it's ready to serve.

Tips for cooking

The cooking degree depends on the type of toaster you are using, so please adjust the temperature as you check the conditions. This time it's baked at 1000W 200°C (390°F). When boiling lasagna, please be careful not to stick to each other. We used a heat-resistant dish with a capacity of 1000ml (4 1/4 cups).

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