Herbed Lasagna - Gourmet

Herbed Lasagna

Recipe - Gourmet Garage Corporate

Herbed Lasagna

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

Servings

Shop Ingredients

Makes 8 servings

9 long pieces of lasagna noodle, enough to cover a 9x13 baking in 3 layers

Pastificio G. Di Martino Regionali Lasagne, 16 oz

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$7.49$0.47/oz

6 Tblsp. butter

Land O Lakes® Salted Butter, 1 lb in 4 Sticks

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$9.99$9.99/lb

1 medium onion, finely chopped

Onion Vidalia, 0.3 pound

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$0.60 avg/ea$1.99/lb

2 carrots, finely chopped

Grimmway Farms Carrot Chips, 16 oz

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$3.99$0.25/oz

3 celery sticks, finely chopped

Pure Pacific Organic Celery Sticks, 12 oz

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$5.99$0.50/oz

4 Dorot Gardens frozen garlic cubes

Not Available

6 Dorot Gardens frozen parsley cubes

Not Available

6 Dorot Gardens frozen basil cubes

Not Available

1/4 C. flour

All-Purpose Flour 8/5#

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$8.99$1.80/lb

2 C. whole milk

Organic Valley Whole Milk, half gallon

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$7.99

Chicken or vegetable stock

Not Available

15 oz. frozen spinach, thawed and liquid squeezed out

Woodstock Organic Cut Spinach, 10 oz

On Sale! Limit 4

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$2.69 was $3.69$0.27/oz

1 C. grated Parmesan cheese

BelGioioso Freshly Grated Parmesan Cheese, 10 oz

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$11.99$1.20/oz

1/2 C. mozzarella cheese

Polly-O Whole Milk Mozzarella Cheese 16 oz

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$9.99$0.62/oz

12 slices provolone cheese

Boar's Head 43% Lower Sodium Provolone Cheese

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$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.