Cheesy Lasagna

Watch Chef Jill cook this amazing family dinner and follow along using the recipe below!

 Cooking the Noodles

½ box lasagna noodles (approx. 10-12 noodles)

2 jars (2-16oz) Tomato Basil Soup for Good

2- 14oz cans petite diced tomatoes, very well drained

 

  • Add diced tomatoes to Tomato Basil Soup for Good.
  • Heat to a low simmer, do not boil.
  • Add noodles and cook until just barely flexible, stirring occasionally.
  • Meanwhile, prepare béchamel and cheese mixture.

 

Béchamel

 

1.5 oz butter

1.5 oz AP flour

2 cups whole milk, room temperature or slightly warm

Salt

Pepper

Mix Herbs

 

  • Create white roux with butter and flour.
  • Slowly add milk while whisking out lumps.
  • Cook until thickened to nappe.

Cheese mixture

2 cups Ricotta

2 eggs

1 cup grated parmesan

2 cups shredded mozzarella

 

  • Combine all ingredients.
  • Set aside for lasagna.

To build lasagna

 

  • Cover hotel pan with thin layer of tomato sauce.
  • Add layer of lasagna pasta sheets.
  • Tomato sauce
  • Béchamel
  • Cheese mixture
  • Repeat to top of pan.
  • Finish with layer of parmesan and mozzarella cheese.

 

Bake at 400ᵒ for 30-40 minutes. Check periodically. Cover with foil if browning too dark.

 

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