With Ricotta Cheese & Spinach

Add to favorites Remove from favorites


Ingredients for 4 people

  • 1 box Barilla® Lasagne
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup onion diced
  • 50g packages of frozen spinach thawed
  • 400g ricotta cheese
  • 3 cups milk gently warmed
  • 1 cup Parmigiano-Reggiano cheese grated and divided
  • Salt and black pepper to taste

Share ingredients

You copied text to clipboard:


  • 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 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 Lasagne 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
Show more