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Barilla® Wavy Lasagne with Ricotta and Spinach

Image 1
Short Video

TYPE
First course

Tags

Oven/Baked pasta, Lasagne, Classic Blue Box, In the oven/Baked, First course, Onion , Parmigiano Reggiano Cheese , Ricotta, Spinach

Ingredients for 9 people

1 box Barilla® Wavy Lasagne
2 tablespoons extra virgin olive oil
3 tablespoons butter
3 tablespoons flour
½ cup onion diced
2 10-ouncce packages of frozen spinach thawed
2 pounds Ricotta cheese divided
3 cups milk gently warmed
1 cup Parmigiano Reggiano cheese grated and divided
Salt and black pepper to taste

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Ingredients

Preparation 20 minutes preparation + 35 minutes cooking

Pre-heat oven to 375˚F.

In a large skillet sweat the onion in olive oil over moderate heat for 4-5 minutes.

Add spinach and season with salt and pepper; sauté for 5 minutes.

Remove from heat to cool down

Ricotta mixture: Combine ricotta and ¾ cup Parmigiano cheese; season with salt and pepper.

Prepare béchamel sauce: In a sauce pan melt butter and add flour, cook for 2-3 minutes. Add warm milk and bring to a simmer, whisk well so there are no clumps, season with salt and pepper. When the sauce comes up to a simmer cook for an additional 5 minutes.

Pan spray a 13” x 9” Lasagne dish. On the first layer spread ½ cup béchamel sauce.

Top with 4 Lasagna sheets, 1 cup ricotta mixture and a sprinkle of Parmigiano cheese Continue the same procedure for 3 more layers.

For the top layer spread remaining béchamel and ricotta mixture, sprinkle with Parmigiano cheese; bake for 35-40 minutes or until golden brown and bubbly on top.