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Spinach, Pesto, and Fontina Lasagna

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Introduction

Embrace the flavors of Italy with our “Spinach, Pesto, and Fontina Lasagna”. This delightful recipe blends fresh spinach leaves with creamy pesto and melt-in-your-mouth Fontina cheese in layers that are as pleasing to look at as they are to taste. It’s an alluring choice for those seeking a hearty, yet refined dinner option.

Tips for this recipe

Ensure your ingredients are fresh and of high quality for the best flavor profile. Prepping components like garlic, spinach, and cheese ahead of time can help streamline your cooking process.

Why you will love this recipe

This lasagna is more than just a meal; it’s an experience. The rich, creamy layers promise satisfaction with every bite, while the combination of flavors brings out the best in each ingredient. It’s perfect for family dinners or special occasions that call for something extraordinary.

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”

Adviced equipments

  • “Pasta Roller (for making homemade lasagna sheets if desired)”
  • “Cheese Grater (to grate fontina cheese and other optional ingredients like Parmesan for the sauce or pesto)”
  • “Food Processor (useful for quickly preparing spinach, basil, and garlic for the pesto)”
  • “Mixing Bowls (various sizes for mixing dough if making homemade pasta sheets, assembling ingredients, etc.)”
  • “Saucepan or Pot (for cooking the spinach and creating the sauce base with cheese or wine as suggested in various recipes)”
  • “Cutting Board (to chop vegetables, herbs for pesto, and other ingredients)”
  • “Knife (essential for chopping garlic, onions, and any fresh ingredients required)”
  • “Baking Dish (specific to lasagna, ensure it’s oven-safe according to the recipe requirements)”
  • “Measuring Cups and Spoons (for accurately measuring ingredients like cheese, liquids for sauce, etc.)”
  • “Spatula or Wooden Spoon (useful for stirring pasta sheets in water if making homemade noodles)

History of the recipe

Lasagna, a staple of Italian cuisine, has evolved over centuries. It originally hailed from Northern Italy, where it was made with flatbreads and cheese. Over time, pasta sheets became popular in Southern Italy, giving rise to the lasagna we relish today.

Fun facts about this recipe

Spinach adds a nutritious twist to traditional Italian comfort food. It’s rich in iron and other vital vitaminas, making our “Spinach, Pesto, and Fontina Lasagna” not only indulgent but health-conscious as well.

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Spinach, Pesto, and Fontina Lasagna

Spinach, Pesto, and Fontina Lasagna

amanda

Equipment

  • - Pasta Roller (for making homemade lasagna sheets if desired)

  • - Cheese Grater (to grate fontina cheese and other optional ingredients like Parmesan for the sauce or pesto)

  • - Food Processor (useful for quickly preparing spinach, basil, and garlic for the pesto)

  • - Mixing Bowls (various sizes for mixing dough if making homemade pasta sheets, assembling ingredients, etc.)

  • - Saucepan or Pot (for cooking the spinach and creating the sauce base with cheese or wine as suggested in various recipes)

  • - Cutting Board (to chop vegetables, herbs for pesto, and other ingredients)

  • - Knife (essential for chopping garlic, onions, and any fresh ingredients required)

  • - Baking Dish (specific to lasagna, ensure it's oven-safe according to the recipe requirements)

  • - Measuring Cups and Spoons (for accurately measuring ingredients like cheese, liquids for sauce, etc.)

  • - Spatula or Wooden Spoon (useful for stirring pasta sheets in water if making homemade noodles, layering the lasagna)

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

Instructions

1

Instruction 1

Melt butter in heavy large saucepan over medium heat. Add flour and whisk 1 minute (do not brown). Add milk and wine and whisk until smooth. Cook until sauce thickens and comes to boil, whisking constantly, 4 to 5 minutes. Remove from heat. Whisk in Parmesan cheese and salt. Season sauce to taste with pepper. DO AHEAD: Sauce can be made up to 1 day ahead. Cover and chill.
2

Instruction 2

Heat oil in large pot over medium-high heat. Add shallots and garlic. Sauté until shallots soften, about 2 minutes. Add all spinach (pot will be full). Cook spinach until wilted but still bright green, tossing often, about 3 minutes. Using tongs, transfer spinach to large sieve set over bowl; reserve pot. Press out excess liquid from spinach. Drain 10 to 15 minutes longer.
3

Instruction 3

Return drained liquid from spinach to reserved pot. Boil until liquid is reduced to glaze. Return spinach to pot and toss 1 minute. Remove spinach from heat. Mix in 1 1/2 cups sauce. Season spinach to taste with pepper.
4

Instruction 4

Place noodles in large bowl. Fill bowl with hot tap water. Soak noodles until pliable, stirring occasionally to separate, about 15 minutes. Place large sheet of parchment paper on work surface. Transfer noodles to parchment in single layer, shaking off excess water.
5

Instruction 5

Preheat oven to 350°F. Butter 13 x 9 x 2- inch glass baking dish. Mix ricotta, Parmesan, and lemon peel in medium bowl. Season to taste with salt. Mix in egg.
6

Instruction 6

Spread 1/2 cup sauce thinly over bottom of prepared dish. Top with 3 noodles, arranged side by side and covering most of bottom of dish. Spread half of spinach mixture over (about 1 1/2 cups). Sprinkle with 1/3 cup Fontina. Top with 3 noodles and half of ricotta mixture (generous 1 3/4 cups). Drop half of pesto over by teaspoonfuls, spacing drops evenly apart. Continue layering with 3 noodles, remaining spinach mixture, 1/3 cup Fontina, 3 more noodles, remaining ricotta mixture, then remaining pesto. Top with last 3 noodles. Spread remaining sauce over; sprinkle with remaining Fontina. Cover dish with buttered foil.
7

Instruction 7

Bake lasagna until heated through and bubbling at edges, 50 to 55 minutes. Remove from oven. Remove foil from dish.
8

Instruction 8

Preheat broiler. Broil lasagna until top is browned in spots, turning dish occasionally for even browning, about 4 minutes. Let stand 15 minutes to set up.
9

Instruction 9

Available at some supermarkets and at specialty foods stores and Italian markets.
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