Text 7312, 106 rader
Skriven 2011-02-17 04:24:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 873
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spinach, Pesto, And Fontina Lasagna
 Categories: Pasta, Greens, Sauces, Cheese, Wine
      Yield: 8 servings
 
MMMMM---------------------------SAUCE--------------------------------
      2 tb Unsalted butter
    1/4 c  All purpose flour
  2 1/2 c  Milk
    1/2 c  Dry white wine
      1 c  Fresh grated Parmesan
           - cheese
    1/2 ts Salt

MMMMM--------------------------SPINACH-------------------------------
      2 tb Olive oil
    1/2 c  Fine chopped shallots
      4 lg Garlic cloves; fine chopped
     18 oz Baby spinach

MMMMM--------------------------LASAGNA-------------------------------
     15    No-boil 7" x 3 1/2" lasagna
           - noodles
  3 1/2 c  Fresh ricotta cheese *
      1 c  Fresh grated Parmesan
           - cheese
    1/2 ts Fine grated lemon peel
      1 lg Egg
      2 c  Coarse grated Fontina
           - cheese; divided
           Herb Pesto
 
  Layers of homemade mixed herb pesto lend a fresh brightness
  to this vegetarian main.
  
  For 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 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.
  
  For spinach: 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.
  
  For lasagna: 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 350øF. 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 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.
  
  Bake lasagna until heated through and bubbling at edges, 50
  to 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.
  
  * Available at some supermarkets and at specialty foods
  stores and Italian markets.
  
  by Jeanne Kelley
  
  Bon Appétit | June 2010
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 16 July 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... An optimist is a person who starts a new diet on Thanksgiving Day.
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