Herbed Lasagna
Recipe - The Fresh Grocer - Corporate
Herbed Lasagna
0
Servings8
Cook Time45 Minutes
Ingredients
9 long pieces of lasagna noodle, enough to cover a 9x13 baking in 3 layers
6 Tblsp. butter
1 medium onion, finely chopped
2 carrots, finely chopped
3 celery sticks, finely chopped
4 Dorot Gardens frozen garlic cubes
6 Dorot Gardens frozen parsley cubes
6 Dorot Gardens frozen basil cubes
1/4 C. flour
2 C. whole milk
Chicken or vegetable stock
15 oz. frozen spinach, thawed and liquid squeezed out
1 C. grated Parmesan cheese
1/2 C. mozzarella cheese
12 slices provolone cheese
Directions
- Boil lasagna noodles until al dente and place in ice bath. Set aside in ice bath until ready to use.
- Pre-heat your oven to 375F.
- Make herbed béchamel by melting butter on medium high heat in a large saucepan and sauté onions, carrots and celery until softened. Add garlic, parsley and basil cubes. Once herbs have melted, add flour and whisk until flour begins to brown, about 5-7 minutes.
- Whisk in milk and bring to a simmer whisking constantly until it begins to thicken. Add some stock, little by little, until you have a smooth creamy consistency. Whisk in 1/4 cup parmesan cheese and mozzarella cheese. Add more stick if needed. Remove from heat.
- Assemble lasagna in a 9x13 baking dish by layering 1/4 of the béchamel sauce in the bottom, 3 lasagna noodles, 1/3 of the chopped spinach, 1/3 of the remaining parmesan and 4 slices of provolone. Repeat two more times ending with a layer of béchamel on top.
- Cover baking dish with aluminum foil and bake for 30 minutes. Then remove foil and bake uncovered for 15 more minutes until slightly browned. Wait for 20 minutes before serving.
0 minutes
Prep Time
45 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Ronzoni Lasagna No. 80 Pasta, 1 lb, 1 Pound
$3.29$3.29/lb
I Can't Believe It's Not Butter! Salted 79% Plant-Based Oil Spread, 4 count, 16 oz, 16 Ounce
$4.69$0.29/oz
Fresh Red Onion, 10 Ounce
$0.93 avg/ea$1.49/lb
Fresh Carrots, 1 lb bag, 1 Each
$0.99
Pacific Celery Sticks, 1 lb, 1 Each
On Sale!
$1.99 was $2.99
Dorot Gardens Crushed Garlic, 16 count, 2.8 oz, 2.99 Ounce
$3.59$1.20/oz
Not Available
Not Available
Gold Medal All Purpose Flour, 32 oz, 32 Ounce
$3.99$1.99/lb
Wholesome Pantry Organic Whole Milk, 1 gallon, 128 Fluid ounce
$5.69$0.04/fl oz
Progresso Traditional Homestyle Chicken with Vegetables & Pearl Pasta Soup, 19 oz, 19 Ounce
$3.99$0.21/oz
Birds Eye Steamfresh Sauced Creamed Spinach, 10.8 oz, 10.8 Ounce
$2.99$0.28/oz
Colonna Grated Parmesan Cheese, 8 oz, 8 Ounce
$6.99$0.87/oz
BelGioioso Fresh Mozzarella Cheese, 16 oz, 16 Ounce
On Sale!
$5.99 was $9.99$0.37/oz
BelGioioso Medium Provolone Cheeses, 8 oz, 8 Ounce
On Sale!
$5.99 was $6.99$0.75/oz
Directions
- Boil lasagna noodles until al dente and place in ice bath. Set aside in ice bath until ready to use.
- Pre-heat your oven to 375F.
- Make herbed béchamel by melting butter on medium high heat in a large saucepan and sauté onions, carrots and celery until softened. Add garlic, parsley and basil cubes. Once herbs have melted, add flour and whisk until flour begins to brown, about 5-7 minutes.
- Whisk in milk and bring to a simmer whisking constantly until it begins to thicken. Add some stock, little by little, until you have a smooth creamy consistency. Whisk in 1/4 cup parmesan cheese and mozzarella cheese. Add more stick if needed. Remove from heat.
- Assemble lasagna in a 9x13 baking dish by layering 1/4 of the béchamel sauce in the bottom, 3 lasagna noodles, 1/3 of the chopped spinach, 1/3 of the remaining parmesan and 4 slices of provolone. Repeat two more times ending with a layer of béchamel on top.
- Cover baking dish with aluminum foil and bake for 30 minutes. Then remove foil and bake uncovered for 15 more minutes until slightly browned. Wait for 20 minutes before serving.