Barilla Lasagne
with Ricotta Cheese Spinach
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.
5. Ricotta mixture: Combine ricotta, spinach, and ¾ cup Parmigiano cheese season with salt and pepper.
6. Prepare béchamel sauce: In a sauce pan melt butter and add flour, cook for 2-3 minutes.
7. Add warm milk and bring to a simmer, whisk well so there are no clumps, season with salt and pepper. 8. When the sauce comes up to a simmer cook for an additional 5 minutes. 9. Pan spray a 13 x 9-inch baking dish.
10. On the first layer spread ½ cup béchamel sauce.
11. Top with 4 Lasagne sheets, 1 cup ricotta mixture and a sprinkle of Parmigiano cheese.
12. Continue the same procedure for 3 more layers.
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. Before slicing the lasagne, let it rest for 5 minutes