Herbed Lasagna

by George Duran

Servings: Serves 8

Ingredients:

● 9 long pieces of lasagna noodle, enough to cover a 9×13 baking in 3
layers
● 6 tablespoons. 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 cup flour
● 2 cups whole milk
● Chicken or vegetable stock
● 15 oz. frozen spinach, thawed and liquid squeezed out
● 1 cup grated Parmesan cheese
● 1/2 cup mozzarella cheese
● 12 slices provolone cheese

Instructions:

1. Cook the Noodles:
Boil lasagna noodles until al dente and place in ice bath. Set aside in ice bath
until ready to use.

2. Make the Bechamel:
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.

3. Assemble the Lasagna:
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.

4. Bake:
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.