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Barilla® Oven-Ready Lasagna

with Kale, Ricotta Cheese, Portobello Mushrooms & Béchamel Sauce

  • 940
    CALORIES
  • 69.0g
    CARBOHYDRATE
  • 45.0g
    PROTEIN
  • 55.0g
    FAT
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Ingredients

Ingredients for 5 people

  • 1 box Barilla® Oven-Ready Lasagne
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 clove Garlic, Chopped
  • 15 ounces Ricotta Cheese
  • 1 small bunch Kale, cleaned and stemmed
  • 4 Portobello Mushrooms, Sliced
  • 2 cups Parmigiano-Reggiano Cheese, Divided, Grated
  • 8 cups Milk
  • 4 tablespoons Flour
  • 4 tablespoons Butter

Instructions

  1. 1
    To prepare Béchamel sauce: Bring milk to a simmer in a large pot. Melt butter in a separate large pot and mix in flour. Cook butter and flour until mixture is a golden color and smells nutty.
  2. 2
    Add milk slowly to the flour mixture; stir frequently and cook for 20 minutes. Season with salt and white pepper. Stir in ½ cup Parmigiano cheese. To prepare Lasagna: PREHEAT oven to 375°F.
  3. 3
    Sauté garlic in olive oil until slightly yellow. Add sliced mushrooms and cook until tender.
  4. 4
    Add kale, salt and pepper; cook until kale is wilted down. Allow to cool down, then combine with the ricotta cheese.
  5. 5
    Pour 1 ladle of the béchamel sauce in a 14 x 9-inch baking dish. Layer 3 Lasagna sheets and spread a layer of the ricotta and kale mixture. Pour another ladle of béchamel on top and continue to repeat the layering process for a total of 5 layers.

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