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
See whole pasta range
