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Spinach, Pesto, and Fontina Lasagna

Spinach, Pesto, and Fontina Lasagna
You can never have too many Mediterranean recipes, so give Spinach, Pesto, and Fontina Lasagnan a try. One serving contains 1061 calories, 49g of protein, and 36g of fat. This recipe covers 42% of your daily requirements of vitamins and minerals. This recipe serves 8. It works well as a pretty expensive main course. Head to the store and pick up butter, no-boil 7 x 3 1/2-inch lasagna noodles, garlic cloves, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Melt butter in heavy large saucepanover medium heat.
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ButterButter
2
Add flour and whisk1 minute (do not brown).
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All Purpose FlourAll Purpose Flour
3
Add milk andwine and whisk until smooth. Cook untilsauce thickens and comes to boil, whiskingconstantly, 4 to 5 minutes.
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MilkMilk
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WhiskWhisk
4
Remove fromheat.
5
Whisk in Parmesan cheese andsalt. Season sauce to taste with pepper.DO AHEAD: Sauce can be made up to 1 dayahead. Cover and chill.
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ParmesanParmesan
PepperPepper
SauceSauce
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WhiskWhisk
1
Heat oil in large pot overmedium-high heat.
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Cooking OilCooking Oil
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PotPot
2
Add shallots and garlic.Sauté until shallots soften, about 2 minutes.
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ShallotShallot
GarlicGarlic
3
Add all spinach (pot will be full). Cookspinach until wilted but still bright green,tossing often, about 3 minutes. Using tongs,transfer spinach to large sieve set overbowl; reserve pot. Press out excess liquidfrom spinach.
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SpinachSpinach
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SieveSieve
TongsTongs
PotPot
4
Drain 10 to 15 minutes longer.
5
Return drained liquid from spinachto reserved pot. Boil until liquid is reducedto glaze. Return spinach to pot and toss1 minute.
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SpinachSpinach
GlazeGlaze
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PotPot
6
Remove spinach from heat.
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SpinachSpinach
7
Mix in 1 1/2 cups sauce. Season spinach totaste with pepper.
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SpinachSpinach
PepperPepper
SauceSauce
1
Place noodles in largebowl. Fill bowl with hot tap water. Soaknoodles until pliable, stirring occasionallyto separate, about 15 minutes.
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PastaPasta
WaterWater
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BowlBowl
2
Place largesheet of parchment paper on work surface.
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Baking PaperBaking Paper
3
Transfer noodles to parchment in singlelayer, shaking off excess water.
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PastaPasta
WaterWater
4
Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish.
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ButterButter
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Glass Baking PanGlass Baking Pan
OvenOven
5
Mix ricotta,Parmesan, and lemon peel in medium bowl.Season to taste with salt.
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Lemon PeelLemon Peel
ParmesanParmesan
Ricotta CheeseRicotta Cheese
SaltSalt
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BowlBowl
6
Mix in egg.
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EggEgg
7
Spread 1/2 cup sauce thinly over bottomof prepared dish. Top with 3 noodles,arranged side by side and covering mostof bottom of dish.
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PastaPasta
SauceSauce
8
Spread half of spinachmixture over (about 1 1/2 cups).
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SpreadSpread
9
Sprinkle with1/3 cup Fontina. Top with 3 noodles and halfof ricotta mixture (generous 1 3/4 cups). Drophalf of pesto over by teaspoonfuls, spacingdrops evenly apart. Continue layering with3 noodles, remaining spinach mixture, 1/3cup Fontina, 3 more noodles, remainingricotta mixture, then remaining pesto. Topwith last 3 noodles.
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Fontina CheeseFontina Cheese
PastaPasta
Ricotta CheeseRicotta Cheese
SpinachSpinach
PestoPesto
10
Spread remaining sauceover; sprinkle with remaining Fontina.Cover dish with buttered foil.
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Fontina CheeseFontina Cheese
SpreadSpread
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Aluminum FoilAluminum Foil
11
Bake lasagna until heated throughand bubbling at edges, 50 to 55 minutes.
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OvenOven
12
Remove from oven.
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OvenOven
13
Remove foil from dish.
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Aluminum FoilAluminum Foil
14
Preheat broiler. Broil lasagna until top isbrowned in spots, turning dish occasionallyfor even browning, about 4 minutes.
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BroilerBroiler
15
Letstand 15 minutes to set up.
16
* Available at some supermarkets and atspecialty foods stores and Italian markets.
DifficultyExpert
Ready In45 m.
Servings8
Health Score23
CuisinesMediterraneanItalianEuropean
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