Spinach, Pesto, and Fontina Lasagna

我made this last night and my family loved it. My daughter and her husband don't love cooked spinach, so I substituted Swiss chard instead and just cooked it until there was no liquid, so I did not drain it like the recipe talks about for the spinach and it worked just fine. The Wegmans brand lasagna noodles I bought came in 9 oz. boxes but had 16 pieces per box, which seems like more than the recipe calls for since the recipe says to use two boxes....so I only used one box plus a little more and I needed 4 sheets to cover a layer. I followed the rest of the recipe exactly and we all loved it. I will definitely make it again for a dinner party or special occasion.

• arnold

• Bethlehem, PA

• 2/22/2020

Labor intensive but well worth the time and effort. That tiny bit of lemon peel in the ricotta packs a big flavor treat and the spinach with wine (we used a nice Pinot Grigio) and cheesy bechamel was fantastic! This recipe will stay in our winter meal rotation.

• Riverock

• Nederland, CO

• 1/15/2018

Vegetarian lasagnas don't always come together so I was super pleased with this outcome. I really tried to stick to the recipe but did have to make a few adjustments to make it gluten free. I used brown rice lasagna noodles from Whole Foods and gluten free flour. I also followed the suggestion to use mozzarella instead of fontina and to be careful on the pesto. It turned out very good. My GF daughter absolutely loved it.

• Busy_Vicki

• Woodinville

• 3/1/2017

Have tried several vegetarian lasagnas, and this one ranks right up there! I followed the recipe exactly and didn't use Chinese pine nuts. My non-vegetarian friends loved it too, much to the chagrin of the vegetarians. There are other vegetarian lasagnas that are more labor intensive than this one. I will make it again many times.

• panel5841

• Beatrice, NE

• 1/25/2017

Really tasty. But I used store-boought pesto, and I wouldn't again. The lasagna was a little oily, and there was a slightly bitter aftertaste. Chinese pinenuts?

• graceross

• Ottawa

• 5/17/2016

这是一个很好的配方奶只烤宽面条!我suggest adding a touch of marinara sauce (Bea's is my personal favorite) to avoid over cheesy-ness. There are lots of ingredients and steps, but even if you dont follow every single step correctly ( which I didnt-ooops I put 2 sticks of butter instead of 2 tablespoons!) it still came out great. This is a really hard recipe to mess up.I also skipped the pesto.

• yaeljaa

• NY, NY

• 12/7/2014

我f you click on the part that says Herb Pesto, it takes you to the recipe for the pesto, purplesox. Just FYI. I also added chicken, to rave reviews.

• skinny46

• 4/1/2014

我found this to be a delicious alternative to the standard vegetable lasagna recipe. It is labor intensive but well worth the effort. Very rich and decadent. will definitely make this again.

• pwilliams5

• Carlsbad, CA 92011

• 4/7/2013

um - I am thinking I know how to read english & follow recipies. so the title of this recipie says spinach pesto fontina lasagna - there is not any mention of the pesto until you get to the last part of the recipie - & guess what pesto is not even on the shopping list - but its in the title & description of some type of herb pesto. Jeanne Kelley either you should add the recipie for the pesto or list it in the shopping list or take pesto out of the title or even better you should proofread your recipie. this was a complete bummer super duper never going to use a receipie that this person writes.

• purplesox

• los angeles

• 3/24/2013

我made this exactly as written and I found that the pesto totally overpowered the dish. There was no way I could have used all of the ricotta mixture - it would not have fit in the pan. You don't need two boxes of noodles if you buy the 9 oz size - one will do. I don't mind all of the steps, good lasagna usually is labor intensive, but I was disappointed in the final result. I will keep looking for a good vegetarian recipe.

• texasgranny

• arlington, tx

• 6/12/2012

我made some adjustments based on what I had available. First, I added chopped grilled chicken to the spinach sauce layer which added depth and protien. We're not vegetarians. I used half the spinach because that's what I had available from our garden. Skipped the glazing part. I only had about a teaspoon of liquid to glaze anyway. I did use a prepared pesto. Other than that followed all directions and other ingredients to the letter. Both my husband and I thought it was delicious, not bland at all, and I do love my salt. It was a very time consuming dish to make, about three hours to oven.

• Anonymous

• Windsor, Ca

• 3/14/2012

This was so good I nearly made myself sick eating so much of it. Don't skip the noodle soaking part - ours came out tough (even no-boil). We made a straight parsley-oil emulsion instead of pesto since we had parsley on hand, didn't seem to hurt it any (but husband said basil out be even better - agreed). Definitely will make again! Fontina is the key to great lasagna!

• Stasigrace

• houston, TX

• 4/6/2011

Big, big hit at a party - everyone tasted anise or nutmeg, but it was the tarragon in the pesto. Will make this a go-to recipe for future potlucks.

• jakethom

• Houston, TX

• 2/13/2011

This is one of the most delicious recipes I have ever made. Everytime I make it for even the most discerning cooks, they ask for seconds or some to take home. I followed it to the letter. It takes time but worth the effort. Made it all in advance and baked the next day. Turned out perfect. Recommend it for gourmet food lovers

• cwalker9

• Pasadena, CA

• 12/18/2010

This recipe was very tasty and a big hit! I took lots of shortcuts based on what I had in my pantry (skim milk, frozen spinach, boiled my noodles, ready-made pesto), but it still came out great! I would happily make this again.

• Anonymous

• Chicago, IL

• 11/30/2010