Oven Ready Lasagna with Greens and Béchamel Sauce

Garlic enhances the sauce, while greens and mozzarella make for a delicious bite.

3 packages Barilla Oven Ready Lasagna
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
4 pounds ricotta cheese
24 ounces kale, beet, kohlrabi or any other vegetable top
12 cups whole milk
12 tablespoons butter
12 tablespoons flour
1 tablespoon sea salt
¼ teaspoon white pepper
8 cups shredded mozzarella


  1. Preheat the oven to 375°F. In a large rondo, saute garlic in olive oil for 1-2 minutes over medium heat, add the greens, and cook over medium heat for 4 minutes or until wilted. Set aside to cool down.
  2. In a large pot, melt the butter and whisk in the flour, cook the roux for 1-2 minutes, but don’t let it brown.
  3. Add the milk and gently bring to a simmer. Once the milk simmers, season with salt and pepper.
  4. In a medium bowl, combine the ricotta and greens, and season with salt and pepper. Stir to combine.
    In a 2 inch deep, full hotel pan, pour 2 cups of béchamel sauce and top with 6 lasagna sheets. Top the lasagna sheets with ¼ of the ricotta and greens mixture. Then continue until you have used all the ricotta and béchamel sauce.
  5. Cover the lasagna with foil and bake in the oven for 35 minutes.
  6. Remove from the oven and top with mozzarella cheese. Bake for an additional 10 minutes until cheese has melted.
  7. Remove from the oven and set aside to cool down before slicing.