Ingredients:
- 9 long pieces of lasagna noodle, enough to cover a 9×13 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 9×13 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.
Serves 8