Spinach, Pesto, and Mozzarella Lasagna

Sauce:
50 grams butter
1/4 cup flour
0.9 liters milk
1/2 cup dry white wine
1/2 teaspoon salt

Spinach Mixture:
2 - 3 tablespoons olive oil
1/2 cup finely chopped shallots (or two small red onions)
4 large garlic cloves, finely chopped (or minced garlic)
2 packages chopped frozen spinach
1 package of pine nuts, toasted (or browned in a pan, no oil)
1 1/2 packages small mushrooms, sliced

Lasagna:
1 package no cook lasagna noodles (you will probably use approx. 15)
3 1/2 cups ricotta cheese (or two containers)
1 cup freshly grated Parmesan cheese
juice from 1/2 fresh lemon
1 large egg
2 cups mozzarella cheese (or use Fontina)
2 small jars green pesto

Preparation:
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. Season sauce to taste with pepper.

For spinach:
Heat oil in large saucepan or pot over medium-high heat. Add shallots (I used red onions), mushrooms, and garlic. Sauté until shallots and mushrooms soften, about 4 minutes. Thaw frozen chopped spinach in microwave (don't overcook); drain/press excess liquid from spinach. Place spinach in pan with shallot/mushroom mixture, toss often, about 2-3 minutes. Place mixture in colander, drain or press out excess liquid from mixture. Mix in toasted pinenuts and season spinach/mushroom mixture to taste with pepper and salt.

For lasagna:

Preheat oven to 200C. Spray 13 x 9 x 2- inch glass baking dish. Mix ricotta, 1 cup Parmesan, and lemon juice 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 part of spinach mixture over (about 1+ cup). Sprinkle with 1/3 cup Mozzarella. Top with 3 noodles and part of ricotta mixture. Drop pesto over by teaspoonfuls, spacing drops evenly apart. Continue layering with 3 noodles, remaining spinach mixture, Mozzarella, 3 more noodles, ricotta mixture, then pesto, repeat until finished. Top with last 3 noodles. Spread remaining sauce over; sprinkle with remaining Mozzarella and extra shredded Parmesan. Bake for 35-45 minutes until lasagna is brown on top and bubbly (you can also cover with foil for 45 minutes, and then remove foil and broil until brown) Let stand 15 -20 minutes to firm.

From: Jennifer van L.