Barilla® Oven-Ready Lasagna
with Kale, Ricotta Cheese, Portobello Mushrooms & Béchamel Sauce
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
1To 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.
2Add 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.
3Sauté garlic in olive oil until slightly yellow. Add sliced mushrooms and cook until tender.
4Add kale, salt and pepper; cook until kale is wilted down. Allow to cool down, then combine with the ricotta cheese.
5Pour 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.