Herbed Lasagna & Salad with Pesto Vinaigrette

Apr 10

Why spend extra time chopping when you can have fresh flavor at your fingertips? In this class, we’re making a cozy, herb-packed lasagna and a bright salad with pesto vinaigrette, both using Dorot’s pre-portioned garlic and herb cubes–because eating well shouldn’t mean spending all day in the kitchen.

Herbed Lasagna & Salad with Pesto Vinaigrette

Servings: 8

Print the Recipe

Herbed Lasagna

Ingredients:

9 long pieces of lasagna noodle
6 tbsp 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
¼ cup flour
2 cups whole milk
Chicken or vegetable stock
15 oz frozen spinach, thawed and liquid squeezed out
1 cup grated Parmesan cheese
½ cup mozzarella cheese
12 slices provolone cheese

Instructions:

Cook the Noodles: Boil lasagna noodles until al dente and place in an ice bath. Set aside until ready to use.
Make the Bechamel: Preheat oven to 375°F. In a saucepan over medium-high heat, melt butter and sauté onion, carrot, and celery until softened. Add garlic, parsley, and basil cubes. Once melted, stir in flour and cook until browned, 5–7 minutes. Whisk in milk and bring to a simmer, then add stock a little at a time to achieve a creamy consistency. Stir in ¼ cup Parmesan and mozzarella. Remove from heat.
Assemble the Lasagna: In a 9×13 dish, layer ¼ of the béchamel, 3 noodles, ⅓ spinach, ⅓ remaining Parmesan, and 4 provolone slices. Repeat twice more, finishing with a top layer of béchamel.
Bake: Cover with foil and bake 30 minutes. Remove foil and bake 15 more minutes until golden. Let rest 20 minutes before serving.

Salad with Pesto Vinaigrette

Ingredients:

For the Dressing:
2 Dorot basil cubes
1 Dorot parsley cube
1 Dorot garlic cube
2 tbsp lemon juice or white wine vinegar
1 tsp Dijon mustard
⅓ cup extra virgin olive oil
2 tbsp grated Parmesan cheese (optional)
½ tsp kosher salt
¼ tsp black pepper
1–2 tbsp water, as needed

For the Salad:
4 cups baby arugula
1 cup sugar snap peas, thinly sliced
½ cup snap peas, thinly sliced
⅓ cup radish, thinly sliced
Shaved Parmesan cheese, for serving (optional)

Instructions:

Blend the Dressing: In a blender, combine herb cubes, vinegar, mustard, salt, and pepper. Add olive oil in a slow stream to emulsify. Add water as needed. Stir in Parmesan and adjust seasoning.
Assemble the Salad: Combine arugula, snap peas, and radishes in a large bowl.
Dress Lightly: Drizzle with half of the vinaigrette and toss. Taste and add more if desired.
Finish and Serve: Top with shaved Parmesan and serve immediately.