Text 26670, 106 rader
Skriven 2015-05-04 06:01:04 av Dave Drum (1:261/38.0)
Ärende: Gourmet 861
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spinach, Pesto & 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

  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. Saut+¬ 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 350+.F/175+.C.

  Butter 13" x 9" x 2" 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 App+¬tit | June 2010

  Yield: Makes 8 servings

  MM Format by Dave Drum - 16 July 2010

  Uncle Dirty Dave's Archives

MMMMM

... Yesterday was the deadline for complaints.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)