Barilla® Lasagne

with Ricotta Cheese & Spinach

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Ingredients 9 Number of Servings

1 box Barilla® Lasagne pasta

2 tbsp (30 ml) extra virgin olive oil

3 tbsp (45 ml) butter

3 tbsp (45 ml) flour

½ cup (170g) onion, diced

2 10-oz (296 g) packages of frozen spinach, thawed

2 lb (908 g) Ricotta cheese

3 cups (750 ml) milk, gently warmed

1 cup (340 g) Parmigiano-Reggiano cheese, grated and divided

Salt and black pepper to taste

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  • 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, spinach, and ¾ cup (255 g) 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” baking dish
  • On the first layer spread ½ cup béchamel sauce
  • Top with 4 Barilla Lasagne pasta sheets, 1 cup (340 g) 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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