Spinach, Pesto, And Fontina Lasagna Recipe

Name: Spinach, Pesto, And Fontina Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons (1/4 stick) unsalted butter; 1/4 cup all purpose flour; 2 1/2 cups reduced-fat (2%) milk; 1/2 cup dry white wine; 1 cup freshly grated Parmesan cheese; 1/2 teaspoon salt; 2 tablespoons olive oil; 1/2 cup finely chopped shallots; 4 large garlic cloves, finely chopped; 3 6-ounce packages baby spinach; 15 no-boil 7 x 3 1/2-inch lasagna noodles (from two 9-ounce packages); 3 1/2 cups fresh ricotta cheese* (28 ounces); 1 cup freshly grated Parmesan cheese; 1/2 teaspoon finely grated lemon peel; 1 large egg; 2 cups coarsely grated Italian Fontina cheese (8 to 9 ounces), divided

Servings: persons

2 tablespoons (1/4 stick) unsalted butter
1/4 cup all purpose flour
2 1/2 cups reduced-fat (2%) milk
1/2 cup dry white wine
1 cup freshly grated Parmesan cheese
1/2 teaspoon salt
2 tablespoons olive oil
1/2 cup finely chopped shallots
4 large garlic cloves, finely chopped
3 6-ounce packages baby spinach
15 no-boil 7 x 3 1/2-inch lasagna noodles (from two 9-ounce packages)
3 1/2 cups fresh ricotta cheese* (28 ounces)
1 cup freshly grated Parmesan cheese
1/2 teaspoon finely grated lemon peel
1 large egg
2 cups coarsely grated Italian Fontina cheese (8 to 9 ounces), divided

1
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 with pepper. DO AHEAD:
2
Heat oil in large pot over medium-high heat. Add shallots and garlic. Saute until shallots soften, about 2 minutes. Add all spinach (pot will be full). Cook spinach until wilted but still bright green, tossing often, about 3 minutes. Using tongs, transfer spinach to large sieve set over bowl; reserve pot. Press out excess liquid from spinach. Drain 10 to 15 minutes longer.
3
Return drained liquid from spinach to reserved pot. Boil until liquid is reduced to glaze. Return spinach to pot and toss 1 minute. Remove spinach from heat. Mix in 1 1/2 cups sauce. Season spinach to taste with pepper.
4
Place noodles in large bowl. Fill bowl with hot tap water. Soak noodles until pliable, stirring occasionally to separate, about 15 minutes. Place large sheet of parchment paper on work surface. Transfer noodles to parchment in single layer, shaking off excess water.
5
Preheat oven to 350u00b0F. Butter 13 x 9 x 2- inch glass baking dish. Mix ricotta, Parmesan, and lemon peel in medium bowl. Season to taste with salt. Mix in egg.
6
Spread 1/2 cup sauce thinly over bottom of prepared dish. Top with 3 noodles, arranged side by side and covering most of bottom of dish. Spread half of spinach mixture over (about 1 1/2 cups). Sprinkle with 1/3 cup Fontina. Top with 3 noodles and half of ricotta mixture (generous 1 3/4 cups). Drop half of pesto over by teaspoonfuls, spacing drops evenly apart. Continue layering with 3 noodles, remaining spinach mixture, 1/3 cup Fontina, 3 more noodles, remaining ricotta mixture, then remaining pesto. Top with last 3 noodles. Spread remaining sauce over; sprinkle with remaining Fontina. Cover dish with buttered foil.
7
Bake lasagna until heated through and bubbling at edges, 50 to 55 minutes. Remove from oven. Remove foil from dish.
8
Preheat broiler. Broil lasagna until top is browned in spots, turning dish occasionally for even browning, about 4 minutes. Let stand 15 minutes to set up.

2639

kcal

Calories

Fat

336

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons (1/4 stick) unsalted butter, 1/4 cup all purpose flour, 2 1/2 cups reduced-fat (2%) milk, 1/2 cup dry white wine, and more.

Yes, Spinach, Pesto, And Fontina Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach, Pesto, And Fontina Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions