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Shopping ListRecipe: Barilla® Wavy Lasagne with Ricotta and Spinach
Ingredients for 4 people
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- 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
Le Ricette
Barilla® Wavy Lasagne with Ricotta and Spinach
TYPE
First course
First course
Tags
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
Ingredients
Wavy Lasagne
Try Barilla Classic Blue Box's Wavy Lasagna. This American favorite is perfect for your favorite lasagna dish, or get creative with Barilla's lasagna recipes!
Try Barilla Classic Blue Box's Wavy Lasagna. This American favorite is perfect for your favorite lasagna dish, or get creative with Barilla's lasagna recipes!
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.
Before slicing the Lasagne let it rest for 5 minutes.
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