Ingredients
Sauce
- 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
Spinach
- 2 tablespoons olive oil
- 1/2 cup finely chopped shallots
- 4 large garlic cloves, finely chopped
- 3 6-ounce packages baby spinach
Lasagna
- 15 no-boil 7x3 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
Description
Layers Of Homemade Mixed-herb Pesto Lend A Fresh Brightness To This Vegetarian Main.
Bon Appetit Magazine
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