Spinach, Pesto, and Fontina Lasagna recipes

Spinach, Pesto, and Fontina Lasagna recipes
16 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
Nutrition
675
34% daily value
8 servings
                                       
                                            vegetarian
     

Fat

61% 40

Saturated

113% 23

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 2

Carbs

13% 40

Carbs (net)

- 37

Fiber

12% 3

Sugars

- 7

Sugars, added

- 0

Protein

78% 39

Cholesterol

48% 143

Sodium

36% 856

Calcium

88% 876

Magnesium

26% 108

Potassium

16% 740

Iron

19% 3

Zinc

39% 4

Phosphorus

92% 641

Vitamin A

69% 625

Vitamin C

22% 20

Thiamin (B1)

16% 0

Riboflavin (B2)

52% 1

Niacin (B3)

10% 2

Vitamin B6

29% 0

Folate equivalent (total)

42% 167

Folate (food)

- 157

Folic acid

- 6

Vitamin B12

66% 2

Vitamin D

11% 2

Vitamin E

15% 2

Vitamin K

261% 313
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