Spinach Béchamel Lasagna

Spinach Béchamel Lasagna

To create this rich, flavorful Italian favorite, we make our own béchamel sauce. We start with a roux cooked over gentle heat, stirring in milk until the sauce is thick and smooth. Then we layer tender organic spinach, our house-made organic tomato sauce, organic pasta and a mix of Parmesan and ricotta cheeses. Soy free/tree nut free/kosher

Key
Amy's whisked roux

The Art of Roux

Roux is a cornerstone of traditional sauce making. It’s the base of many sauces, soups and stews and has been thickening savory dishes for centuries. We use a roux as the base for our macaroni and cheese. Our chef begins by melting butter in a pot. Flour is whisked in until the mixture becomes smooth and thin. As it cooks, the color becomes darker and the flavor more complex. For the last step, we add milk slowly, stirring continuously until the texture is perfect.