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Spinach, Pesto, and Fontina Lasagna


Spinach, Pesto, and Fontina Lasagna Recipe

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
Directions:
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Rank

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