Fennel and Basil Lasagna

Serves: 8

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Ingredients

Preparation

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 of 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 in the oven until filling is bubbly, about 40 minutes. Remove foil during last 10 minutes of baking.

Each serving: 450cal, 24g fat (10g sat), 80mg chol, 510mg sodium, 37g carb, 3g fiber, 21g protein

Learn more about our recipes. View guidelines »

More about: basil, cheese, fennel, pasta

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