Spinach, Pesto, and Fontina Lasagne

Ingredients for Spinach, Pesto, and Fontina Lasagne

• 2 matskedar (1/4 paket) osaltat smör

• 60 ml vetemjöl

• 600ml reduced-fat (2%) milk

• 120 ml torrt vitt vin

• 240ml freshly grated Parmesan cheese

• 1/2 teskedar salt

• 2 matskedar olivolja

• 120ml finhackad schalottenlök

• 4 large garlic cloves, finely chopped

• 3 170g packages baby spinach

• 15 no-boil 7 x 3 1/2-inch lasagne noodles (from two 250g packages)

• 400g fresh ricotta cheese* (800g)

• 120g freshly grated Parmesan cheese

• 1/2 teaspoons finely grated lemon peel

• 1 stort ägg

• 230g coarsely grated Italian Fontina cheese (8 to 250g ), divided

• Herb Pesto

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.

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.

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.

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.

Preheat oven to 177°C. 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.

Spread 120ml 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 350ml ). Sprinkle with 80ml Fontina. Top with 3 noodles and half of ricotta mixture (generous 425ml ). 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.

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

Preheat grill. Grill lasagne until top is browned in spots, turning dish occasionally for even browning, about 4 minutes. Let stand 15 minutes to set up.

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

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