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Barilla Oven-Ready Lasagne with Kale, Ricotta Cheese, Portobello Mushrooms and Béchamel Sauce


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Barilla Oven-Ready Lasagne with Kale, Ricotta Cheese, Portobello Mushrooms and Béchamel Sauce
PREPARATION TIME
1 hours

DIFFICULTY
Medium

TYPE
Main course

NUTRITIONAL FACTS
CALORIES: 940
CARBOHYDRATE: 69.0g
PROTEIN: 45.0g
FAT: 55.0g
View more #EatTheSeason recipes

TYPE OF RECIPE
Vegetarian


Ingredients for 5 people


1 BOX Barilla Lasagne Oven Ready
3 TABLESPOONS Olive Oil
1 CLOVE Garlic Chopped
15 OUNCES Ricotta Cheese
1 small bunch Kale cleaned and stemmed
4 Portobello Mushrooms Sliced
2 CUPS Parmigiano-Reggiano Cheese Divided Grated
8 CUPS Milk
4 TABLESPOONS Flour
4 TABLESPOONS Butter



Preparation 30 minutes preparation + 50 minutes cooking
1. To prepare Béchamel sauce: BRING milk to a simmer in a large pot

2. MELT butter in a separate large pot and mix in flour

3. COOK butter and flour until mixture is a golden color and smells nutty

4. ADD milk slowly to the flour mixture; stir frequently and cook for 20 minutes

5. SEASON with salt and white pepper

6. Stir in ½ cup Parmigiano cheese

7. To prepare Lasagne: PREHEAT oven to 375°F

8. SAUTE garlic in olive oil until slightly yellow

9. Add sliced mushrooms and cook until tender

10. ADD kale, salt and pepper; cook until kale is wilted down

11. Allow to cool down, then combine with the ricotta cheese

12. POUR 1 ladle of the béchamel sauce in a 14 x 9-inch baking dish

13. Layer 3 Lasagne sheets and spread a layer of the ricotta and kale mixture

14. Pour another ladle of béchamel on top and continue to repeat the layering process for a total of 5 layers

15. SPRINKLE Parmigiano cheese on top layer

16. Cover with foil and bake for 40 minutes

17. Remove foil and bake an additional 10 minutes to brown the top layer