- 9 lasagna noodles
- 16 ounces ricotta cheese
- 4 ounces (1 cup) grated Fontina cheese
- 1 egg
- 2 teaspoons lemon zest
- 1/8 teaspoon ground nutmeg
- Salt and pepper, to taste
- 1 tablespoon canola oil
- 1 large leek - trimmed, washed and thinly sliced
- 2 bulbs fennel - trimmed, washed and thinly sliced
- 2 cloves garlic, minced
- 5 ounces spinach
- 1/4 cup dry white wine
- 6 ounces basil pesto
- 2 ounces basil leaves
- 1 cup grated Parmesan cheese
Preheat oven to 350° F.
Prepare lasagna noodles according to package directions; drain and set aside.
Combine ricotta, Fontina, egg, lemon zest, nutmeg, salt and pepper in a bowl; set aside.
Heat oil in a skillet over medium heat. Cook leeks and fennel, stirring until soft and translucent, 7 to 10 minutes. Stir in garlic and cook for 2 minutes more. Add spinach and wine, cover pan, and allow spinach to wilt, about 5 minutes. Remove lid and season with salt and pepper.
Spread a thin layer of pesto over the bottom of an 8- by 12-inch baking dish; top with 3 noodles. Spoon 1/2 the vegetable mixture over noodles and spread 1/3 of ricotta mixture. Place 1/2 the basil leaves over cheese mixture. Top with 3 noodles, a thin layer of pesto and remaining vegetable mixture. Spread 1/2 of remaining ricotta mixture and basil leaves on top. Finish with remaining noodles, pesto and ricotta mixture. Sprinkle with Parmesan cheese and cover with foil.
Bake until filling is bubbly, about 40 minutes. Remove foil during last 10 minutes of baking.