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1
SPINACH: Fill large bowl with ice-water.
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2
Bring 4 quarts water to boil in large Dutch oven or stock pot over high heat; add salt and spinach, stirring until spinach is just wilted, about 5 seconds.
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3
Using skimmer, or fine-mesh strainer, transfer spinach to ice-water and let stand until completely cool, about 1 minute, then drain spinach and transfer to clean kitchen towel.
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4
Wrap towel tightly around spinach to form a ball and wring until dry.
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5
Chop spinach medium and set aside.
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6
FOR THE BECHAMEL: Melt 5 Tbsp, butter until foaming in medium sacepan over medium heat; add shallots and garlic and cook, stirring frequently, until translucent, about 4 minutes.
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7
Add flour and cook stirring constantly for about 1 1/2 minutes; do not brown.
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8
Gradually whisk in milk.
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9
Bring mixture to boil over medium-high heat, whisk in bay leaves, nutmeg, salt and pepper reduce heat to low and simmer for 20 minutes, whisking occasionally.
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10
Whisk in Parmesan and discard bay leaves.
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11
Transfer sauce to bowl, press plastic wrap directly against surface, and set aside,.
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12
FOR THE CHEESES, PASTA AND ASSEMBLY: Blend cottage cheese, egg and salt in food processor or blender until very smooth, about 30 seconds.
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13
Transfer to bowl and set aside.
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14
Adjust oven rack to middle position and heat oven to 425F
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15
Place noodles in 13x9 inch broiler safe baking dish and cover with hot tap water; let soak 5 minutes, agitating noodles occasionally to prevent sticking.
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16
Remove noodles from water ad place in single layer on kitchen towel.
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17
Wipe baking dish dry and coat with remaining 1 Tbsp butter.
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18
Use rubber spatula to distribute 1/2 cup bechamel in bottom of baking dish; position 3 noodles on top of sauce.
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19
Stir spinach into remaining bechamel in bowl, mixing well to break up clumps of spinach (you should have about 4 cups spinach/bechamel mixture) .
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20
Spread 1 cup spinach mixture evenly over noodles, sprinkle evenl with Parmesan and top with 3 more noodles.
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21
Spread 1 cup spinach mixture evenly over noodles, followed by cottage cheese mixture.
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22
Finish with 3 noodles, remainig cup spinach mixture and remaining cup fontina.
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23
Lightly spray large sheet foil wih nonstick cooking spray and cover lasagna.
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24
Bake until bubbling, about 20 minutes, then remove foil.
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25
Remove lasagna and adjust oven rack to uppermost position (about 6 inches from heating element) and heat broiler.
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26
Broil lasagna until cheese is spotty brown, 4-6 minutes.
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27
Cool 10 minutes, then cut into pieces and serve,.
