Spinach, Pesto and Fontina Lasagna
Adapted from Bon Appetit.
Sauce:
2 tbs unsalted butter
1/4 cup flour2 1/2 cups milk
1/2 cup dry white wine1 cup grated Parmesan cheese
1/2 tsp saltSpinach:
2 tbs olive oil1/2 cup finely chopped shallots
4 large garlic cloves, finely chopped3 6-oz. packages baby spinach
Lasagna:
15 no-boil 7x3 1/2 inch lasagna noodles
3 1/2 cups fresh ricotta cheese 1 cup grated Parmesan cheese
1/2 tsp finely grated lemon peel1 large egg
2 cups coarsely grated Italian Fontina cheese, dividedHerb Pesto:
1 1/2 cups fresh basil leaves (lightly packed)1/2 cup pine nuts, toasted
1/2 cup Parmesan1/4 cup fresh parsley
1/4 cup fresh tarragon leaves2 garlic cloves
1/3 cup EVOOFor Sauce:
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 a boil, whisking constantly, 4-5 minutes. Remove from heat. Whisk in Parmesan cheese and salt. Season sauce to taste with pepper.For Spinach:
Heat oil in large pot over medium-high heat. Add shallots and garlic. Saute 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 10-15 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.
For Pesto:Combine first 6 ingredients in processor. Blend until herbs are finely chopped. Add oil and blend to coarse puree. Season pesto to taste with salt and pepper. Transfer to small bowl.
For Lasagna:
Preheat oven to 350 F. Butter 13x9-inch glass baking dish. Mix ricotta, Parmesan and lemon peel in medium bowl. Season to taste with salt. Mix in egg.
Spread 1/2 cup sauce thinly over bottom of prepared dish. Top with 3 noodles, arranged side by side and covering most of bottom dish. Spread 1/2 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.
Bake lasagna until heated through and bubbling at edges, 50-55 minutes. Remove from oven. Remove foil from dish.
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.
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