With Ricotta Cheese & Spinach

  • Prep
  • Cook
  • Skill


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


  1. 1
    Pre-heat oven to 375 ˚F
  2. 2
    In a large skillet sweat the onion in olive oil over moderate heat for 4-5 minutes
  3. 3
    Add spinach and season with salt and pepper; sauté for 5 minutes
  4. 4
    Remove from heat to cool down
  5. 5
    Ricotta mixture: Combine ricotta, spinach, and ¾ cup Parmigiano cheese; season with salt and pepper
  6. 6
    Prepare béchamel sauce: In a sauce pan melt butter and add flour, cook for 2-3 minutes
  7. 7
    Add warm milk and bring to a simmer, whisk well so there are no clumps, season with salt and pepper
  8. 8
    When the sauce comes up to a simmer cook for an additional 5 minutes
  9. 9
    Pan spray a 13” x 9” baking dish
  10. 10
    On the first layer spread ½ cup béchamel sauce
  11. 11
    Top with 4 Lasagne sheets, 1 cup ricotta mixture and a sprinkle of Parmigiano cheese
  12. 12
    Continue the same procedure for 3 more layers
  13. 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. 14
    Before slicing the Lasagne, let it rest for 5 minutes

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