Spinach, Pesto, and Fontina Lasagna

Ingredients

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