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Spinach, Pesto, And Fontina Lasagna

12 faves
Nutrition per serving    (USDA % daily values)
CAL
672
FAT
101%
CHOL
79%
SOD
68%

Comments

This was so good. It does take a little time, but worth it. I followed the directions pretty closely, maybe used more shallots in the spinach and a little heavy-handed with the cheese measurements, also, I dd not use no boil noodles.
Elizabeth Madden   •  28 Jul   •  Report
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Ingredients for 8 servings

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 7x3 1/2-inch lasagna noodles (from two 9-ounce packages)

3 1/2 cups fresh ricotta cheese (28 ounces)

1/2 teaspoon finely grated lemon peel

1 large egg

2 cups coarsely grated Italian Fontina cheese (8 to 9 ounces), divided

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