Herbes de Provence Lasagna Recipe

Herbes de Provence Lasagna Recipe

This delicious dish has layers of flavors. The mouthwatering tomato sauce combined with our Rodelle Herbes de Provence Seasoning adds a bold taste that makes this lasagna perfection.



80 minutes




8 servings


  • 1 ½ cup onion, chopped
  • 2 lg. cloves garlic, finely minced
  • 6 oz mushrooms, sliced
  • 3 tbsp sherry
  • 1 tbsp butter
  • 4 cups stalks broccoli (stems & flowerets)
  • ½ lb spinach, washed well and chopped
  • ½ tsp Rodelle Herbs de Provence
  • 16 oz low fat cottage cheese
  • 4 oz part skim mozzarella cheese, shredded
  • 3 tbsp parmesan cheese
  • ¼ fresh parsley
  • 2 eggs
  • 1/4 tsp salt (if desired)
  • 1/4 tsp freshly ground pepper
  • 3 cups tomato sauce
  • 8 oz lasagna noodles, cooked al dente & spread on foil


  • In a large skillet, sauté the onion, garlic and mushroom in sherry and butter until the vegetables are soft.
  • Add the chopped broccoli, spinach, and Rodelle Herbs de Provence.
  • Stir to combine the ingredients, reduce the heat, cover the skillet and simmer for about 5 minutes or until broccoli is tender.
  • In a medium combine the cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, parsley, eggs, pepper and salt.
  • In a baking pan, approximately 13x9x2 inches, spread ½ cup of tomato sauce on bottom.
  • Spread half of the cheese mixture on noodles, then half on the vegetable mixture and 1 cup of the tomato sauce.
  • Repeat, starting with noodles.
  • End with a layer of noodles, topped with the remaining ½ cup of tomato sauce.
  • Sprinkle the remaining Rodelle Herbs de Provence over sauce evenly.
  • Sprinkle the top of the lasagna with additional parmesan cheese and remaining cup of mozzarella cheese.
  • Bake the lasagna at 350 degrees Fahrenheit for 45 minutes. Let stand for approximately 10 minutes before serving.

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May 5th, 2017

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