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
On Sale! Limit 4
$2.00 was $2.39$2.00/lb
Land O Lakes® Salted Butter, 4 Butter Sticks, 1 Lb Pack, 1 Pound
$6.99$6.99/lb
Onion Vidalia, 0.3 pound, 0.3 Pound
$0.45 avg/ea$1.49/lb
Dorot Farm Fresh & Sweet Carrots, 16 oz, 1 Pound
$0.99$0.99/lb
Celery Sticks, 16 Ounce
$2.99$0.19/oz
Dorot Gardens Crushed Garlic, 16 count, 2.8 oz, 2.99 Ounce
On Sale! Limit 4
$3.29 was $3.59$1.10/oz
Not Available
Not Available
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 5 lb, 5 Pound
On Sale! Limit 4
$2.49 was $2.99$0.50/lb
Bowl & Basket Whole Milk, half gallon, 0.5 Gallon
$2.52$5.04/gal
Not Available
Birds Eye Steamfresh Sauced Creamed Spinach, 10.8 oz, 10.8 Ounce
$2.99$0.28/oz
Kraft Grated Parmesan Cheese, 24 oz, 24 Each
On Sale! Limit 4
$7.99 was $8.89$0.33 each
Bowl & Basket Whole Milk Mozzarella Cheese, 16 oz, 16 Ounce
$4.99$0.31/oz
Black Bear Provolone Cheese, 1 Pound
$7.99/lb$7.99/lb
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.