Name: Barilla® Lasagne with Ricotta Cheese & Spinach
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12
Ingredients: 1 Box Barilla® Oven-Ready Lasagne; 2 Extra Virgin Olive Oil; 3 Tablespoons butter; 3 Tablespoons flour; ½ Cup onion, diced; 2 10-ounce packages of frozen spinach, thawed; 2 Pounds Ricotta cheese; 3 Cups milk, gently warmed; 1 Cup Parmigiano-Reggiano cheese, grated and divided; To taste Salt and black pepper

Barilla^® Lasagne with Ricotta Cheese & Spinach

55 minutes

Weeknight Weekend Gatherings Winter Recipes Fall Recipes Dairy/Cream Extra Virgin Olive Oil No Meat Classic Blue Box Lasagna

Vegetable Lasagna with Spinach & Ricotta Try this twist on traditional lasagna. Béchamel sauce and melted ricotta cheese take the place of regular pasta sauce and the spinach factor is dialed up to the max for this vegetarian lasagna recipe. What's more, your prep time is cut down by using no boil lasagna sheets. This is a delicious and quick spinach lasagna recipe with ricotta you just have to try! For a vegetable lasagna recipe with ricotta, this dish is ideal. Béchamel sauce tops this spinach lasagna off right!

Lasagna Recipes

Ingredients

12 servings

1Box Barilla^® Oven-Ready Lasagne

2Extra Virgin Olive Oil

3Tablespoons butter

3Tablespoons flour

½Cup onion, diced

210-ounce packages of frozen spinach, thawed

2Pounds Ricotta cheese

3Cups milk, gently warmed

1Cup Parmigiano-Reggiano cheese, grated and divided

To tasteSalt and black pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Pre-heat oven to 375° F.

Step 2

In a large skillet sweat the onion in olive oil over moderate heat for 4-5 minutes.

Step 3

Add spinach and season with salt and pepper; sauté for 5 minutes.

Step 4

Remove from heat to cool down.

Step 5

Ricotta mixture: Combine ricotta, spinach, and ¾ cup Parmigiano cheese; season with salt and pepper.

Step 6

Prepare béchamel sauce: In a sauce pan melt butter and add flour, cook for 2-3 minutes.

Step 7

Add warm milk and bring to a simmer, whisk well so there are no clumps, season with salt and pepper.

Step 8

When the sauce comes up to a simmer cook for an additional 5 minutes.

Step 9

Pan spray a 13 x 9 inch baking dish.

Step 10

On the first layer spread ½ cup béchamel sauce.

Step 11

Top with 4 lasagna sheets, 1 cup ricotta mixture and a sprinkle of Parmigiano cheese.

Step 12

Continue the same procedure for 3 more layers.

Step 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.

Step 14

Before slicing the ricotta and spinach lasagna, let it rest for 5 minutes.

Oven-Ready Lasagne

The wide flat sheets of lasagne pasta originally made by the Romans were called lasagne. Lasagne later came to refer to a dish cooked in a pot using long flat pasta sheets, layered with minced meat, cheese, and tomatoes. Barilla^® Oven Ready Lasagne does not require boiling the pasta before baking -- simply add it directly to your pan and bake. Barilla^® Oven Ready Lasagne is made with non-GMO ingredients. For more information, please read our position.

Shape

Oven-Ready Lasagne

Pack size

9oz

Range

Classic Blue Box

View product

Oven-Ready Lasagne

Shape

Oven-Ready Lasagne

Pack size

9oz

Range

Classic Blue Box

View product