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Barilla® Lasagne with Ricotta Cheese & Spinach

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Barilla® Lasagne with Ricotta Cheese & Spinach
55 minutes


Main course

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Ingredients for 9 people

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

Preparation 20 minutes preparation + 35 minutes cooking
1. Pre-heat oven to 375 ˚F

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

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

4. Remove from heat to cool down

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

6. Prepare béchamel sauce: In a sauce pan melt butter and add flour, cook for 2-3 minutes

7. Add warm milk and bring to a simmer, whisk well so there are no clumps, season with salt and pepper

8. When the sauce comes up to a simmer cook for an additional 5 minutes

9. Pan spray a 13” x 9” baking dish

10. On the first layer spread ½ cup béchamel sauce

11. Top with 4 Lasagne sheets, 1 cup ricotta mixture and a sprinkle of Parmigiano cheese

12. Continue the same procedure for 3 more layers

13. 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

14. Before slicing the Lasagne, let it rest for 5 minutes