Herbed Lasagna
Recipe - Dearborn Market
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
$2.99$2.99/lb
Breakstone's Salted Whipped Butter, 8 oz
On Sale!
$3.15 was $3.99$0.39/oz
Fresh Sweet Onion
$0.50 avg/ea$1.99/lb
Fresh Carrots, bunch
$2.99
Sunnyalde Fresh Celery Sticks, 8 oz
$3.99$0.50/oz
Not Available
Not Available
Not Available
King Arthur Baking Company Unbleached All-Purpose Flour, 5 lbs
$6.99$1.40/lb
Cream-O-Land Whole Milk , 32 fl oz
$2.29$2.29/qt
Not Available
Green Giant Simply Steam Sauced Creamed Spinach, 8 oz
$1.99$0.25/oz
Colonna Grated Parmesan Cheese, 8 oz
$6.99$0.87/oz
BelGioioso Smoked Fresh Mozzarella Cheese, 8 oz
$5.49$0.69/oz
Alpine Lace Provolone Cheese
$9.99/lb$9.99/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.