Herbed Lasagna - Fairway

Herbed Lasagna

Recipe - The Fairway Market 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

Add Pastificio G. Di Martino Regionali Lasagne, 16 oz to Favorites.Add Pastificio G. Di Martino Regionali Lasagne, 16 oz to Favorites.

$6.99$0.44/oz

6 Tblsp. butter

Land O Lakes® Salted Butter, 4 Butter Sticks, 1 Lb Pack

Add Land O Lakes® Salted Butter, 4 Butter Sticks, 1 Lb Pack to Favorites.Add Land O Lakes® Salted Butter, 4 Butter Sticks, 1 Lb Pack to Favorites.

$7.69$7.69/lb

1 medium onion, finely chopped

Onion Vidalia, 0.3 pound

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$0.51 avg/ea$1.69/lb

2 carrots, finely chopped

Dorot Farm Fresh & Sweet Carrots, 16 oz

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$1.99$1.99/lb

3 celery sticks, finely chopped

Celery Sticks

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$3.69$0.23/oz

4 Dorot Gardens frozen garlic cubes

Dorot Gardens Crushed Garlic, 16 count, 2.8 oz

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$4.19$1.40/oz

6 Dorot Gardens frozen parsley cubes

Not Available

6 Dorot Gardens frozen basil cubes

Dorot Gardens Chopped Basil, 16 count, 2.5 oz

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$4.19$1.68/oz

1/4 C. flour

Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 5 lb

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$2.99$0.60/lb

2 C. whole milk

Horizon Organic Organic Whole Milk, 1 gallon

Add Horizon Organic Organic Whole Milk, 1 gallon to Favorites.Add Horizon Organic Organic Whole Milk, 1 gallon to Favorites.

$13.49$0.11/fl oz

Chicken or vegetable stock

Not Available

15 oz. frozen spinach, thawed and liquid squeezed out

Birds Eye Steamfresh Sauced Creamed Spinach, 10.8 oz

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$3.29$0.30/oz

1 C. grated Parmesan cheese

Kraft Grated Parmesan Cheese, 8 oz

Add Kraft Grated Parmesan Cheese, 8 oz to Favorites.Add Kraft Grated Parmesan Cheese, 8 oz to Favorites.

$6.99$0.87/oz

1/2 C. mozzarella cheese

Bowl & Basket Whole Milk Mozzarella Cheese, 16 oz

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$4.49$0.28/oz

12 slices provolone cheese

Boar's Head All Natural Picante Provolone Cheese

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$10.99/lb$10.99/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.