Spinach, Pesto, and Fontina Lasagna

Ingredients

• 0.3 cup flour 
• 18 ounce baby spinach 
• 0.5 cup wine dry white
• 1 large eggs 
• 8 ounces fontina italian divided grated
• 28 ounces ricotta cheese fresh
• 4 large garlic clove finely chopped
• 2.5 cups milk 2% reduced-fat ()
• 2 tablespoons olive oil 
• 15  lasagne pasta sheets 
• 1 cup parmesan cheese freshly grated
• 0.5 teaspoon salt 
• 0.5 cup shallots finely chopped
• 2 tablespoons butter unsalted ()

Equipment

• bowl
• baking paper
• oven
• whisk
• pot
• sieve
• aluminum foil
• broiler
• tongs
• glass baking pan

Directions

1. Melt butter in heavy large saucepanover medium heat.
2. Add flour and whisk1 minute (do not brown).
3. Add milk andwine and whisk until smooth. Cook untilsauce thickens and comes to boil, whiskingconstantly, 4 to 5 minutes.
4. Remove fromheat.
5. Whisk in Parmesan cheese andsalt. Season sauce to taste with pepper.DO AHEAD: Sauce can be made up to 1 dayahead. Cover and chill.
6. Heat oil in large pot overmedium-high heat.
7. Add shallots and garlic.Sauté until shallots soften, about 2 minutes.
8. Add all spinach (pot will be full). Cookspinach until wilted but still bright green,tossing often, about 3 minutes. Using tongs,transfer spinach to large sieve set overbowl; reserve pot. Press out excess liquidfrom spinach.
9. Drain 10 to 15 minutes longer.
10. Return drained liquid from spinachto reserved pot. Boil until liquid is reducedto glaze. Return spinach to pot and toss1 minute.
11. Remove spinach from heat.
12. Mix in 1 1/2 cups sauce. Season spinach totaste with pepper.
13. Place noodles in largebowl. Fill bowl with hot tap water. Soaknoodles until pliable, stirring occasionallyto separate, about 15 minutes.
14. Place largesheet of parchment paper on work surface.
15. Transfer noodles to parchment in singlelayer, shaking off excess water.
16. Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish.
17. Mix ricotta,Parmesan, and lemon peel in medium bowl.Season to taste with salt.
18. Mix in egg.
19. Spread 1/2 cup sauce thinly over bottomof prepared dish. Top with 3 noodles,arranged side by side and covering mostof bottom of dish.
20. Spread half of spinachmixture over (about 1 1/2 cups).
21. Sprinkle with1/3 cup Fontina. Top with 3 noodles and halfof ricotta mixture (generous 1 3/4 cups). Drophalf of pesto over by teaspoonfuls, spacingdrops evenly apart. Continue layering with3 noodles, remaining spinach mixture, 1/3cup Fontina, 3 more noodles, remainingricotta mixture, then remaining pesto. Topwith last 3 noodles.
22. Spread remaining sauceover; sprinkle with remaining Fontina.Cover dish with buttered foil.
23. Bake lasagna until heated throughand bubbling at edges, 50 to 55 minutes.
24. Remove from oven.
25. Remove foil from dish.
26. Preheat broiler. Broil lasagna until top isbrowned in spots, turning dish occasionallyfor even browning, about 4 minutes.
27. Letstand 15 minutes to set up.
28. * Available at some supermarkets and atspecialty foods stores and Italian markets.