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2012-10-16Cheese Lasagna with Béchamel and Fresh Herb Tomato Sauce: 16 oz. Galbani® mozzarella, hand shredded, 32 oz. Galbani® ricotta, 8 leaves fresh basil, chopped, 1 cup fresh Italian parsley, chopped, 2 sprigs fresh rosemary, chopped, 3 cups tomato sauce, 2 eggs, 2 Tbsp. olive oil, Salt and Pepper, 1 tsp. salted butter, 16 sheets no boil lasagna noodles, 1 cup Parmesan cheese, shredded, 2 cups béchamel sauce
Cheese Lasagna with Béchamel and Fresh Herb Tomato Sauce

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Cheese Lasagna with Béchamel and Fresh Herb Tomato Sauce

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Ingredients

  • 16 oz. Galbani® mozzarella, hand shredded
  • 32 oz. Galbani® ricotta
  • 8 leaves fresh basil, chopped
  • 1 cup fresh Italian parsley, chopped
  • 2 sprigs fresh rosemary, chopped
  • 3 cups tomato sauce
  • 2 eggs
  • 2 Tbsp. olive oil
  • Salt and Pepper
  • 1 tsp. salted butter
  • 16 sheets no boil lasagna noodles
  • 1 cup Parmesan cheese, shredded
  • 2 cups béchamel sauce

Directions

Preheat oven to 400º F.

· Stir chopped herbs into the tomato sauce. Reserve.

· In a large bowl, combine ricotta, eggs, and 1 tablespoon of olive oil. Season mixture with salt and pepper. Reserve.

· Grease a 13" x 9" baking dish with the butter and remaining olive oil. Spread 1 cup of tomato sauce on the bottom of pan. Top with 4 sheets of noodles, overlapping slightly.

· Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 cup of the Parmesan and ½ of the mozzarella. Top with one cup of the béchamel sauce.

· Repeat layering of noodles, ricotta, and Parmesan and top with one cup of tomato sauce. Repeat again and top with the remaining cup of the béchamel sauce.

· Top with one more layer of noodles and the rest of the tomato sauce. Sprinkle with remaining hand shredded mozzarella.

· Cover tightly with foil and bake for 45 minutes. Remove foil and continue to bake until top is golden brown, about 10-14 minutes. Cool for 10 minutes before serving to allow lasagna to set.


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