Spinach, Pesto, and Fontina Lasagna

Spinach, Pesto, and Fontina Lasagna
Photo by Patricia Heal

Ingredients

  • ½ teaspoon salt
  • 3 6-ounce packages baby spinach
  • 1 large egg
  • 2 ½ cups reduced-fat (2%) milk
  • Herb Pesto
  • 1 cup Parmesan cheese, freshly grated
  • 3 ½ cups fresh ricotta cheese*
  • + 10 more ingredients
    • 1 cup Parmesan cheese, freshly grated
    • ½ cup dry white wine
    • 15 no-boil 7 x 3 1/2-inch lasagna noodles
    • 4 large garlic cloves
    • ½ cup shallots
    • 2 tablespoons olive oil
    • ¼ cup all- purpose flour
    • 2 tablespoons unsalted butter
    • 2 cups coarsely grated Italian Fontina cheese
    • 1 teaspoon lemon

Melt butter in heavy large saucepan over medium heat. Add flour and whisk 1 minute (do not brown). Add milk and wine and whisk until smooth. Cook until sauce thickens and comes to boil, whisking constantly, 4 to 5 minutes. Remove from heat. Whisk in Parmesan cheese and salt. Season sauce to taste...

View full recipe at Epicurious

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