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Barilla® Wavy Lasagne with Ricotta Cheese & Spinach

Prep Time: 20 minutes

Cook Time: 40 minutes

Servings: 9

A spinach and ricotta lasagne dish that will feed a crowd.


  1 box Barilla® Wavy Lasagne

  2 Tbs extra virgin olive oil

  3 Tbs butter

  3 Tbs flour

  1/2 cup onion diced

  2 10-ouncce packages of frozen spinach thawed

  2 lbs Ricotta cheese divided

  3 cups milk gently warmed

  1 cup Parmigiano Reggiano cheese grated and divided

  Salt and black pepper to taste

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1. Pre-heat oven to 375°F.

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

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

4. Remove from heat to cool down Ricotta mixture: Combine ricotta and 3/4 cup Parmigiano cheese; season with salt and pepper.

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

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

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

8. Pan spray a 13 inch x 9 inch Lasagne dish.

9. On the first layer spread 1/2 cup béchamel sauce.

10. Top with 4 Lasagna sheets, 1 cup ricotta mixture and a sprinkle of Parmigiano cheese. Continue the same procedure for 3 more layers.

11. 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.

12. Before slicing the Lasagne let it rest for 5 minutes.