Name: Spinach, Pesto, and Fontina Lasagna
Yield: Makes 8 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; Herb Pesto

Image may contain Plant Food Dish Meal Sandwich Lasagna and Pasta

Spinach, Pesto, and Fontina LasagnaPatricia Heal

Layers of homemade mixed herb pesto lend a fresh brightness to this vegetarian main.

Recipe notes

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