We brought a meal to some friends of ours who very recently had a baby (we got to meet the baby at just a few days old!), and I decided to try out a delicious Bon Appétit recipe for the occasion. Casseroles and lasagnas are obviously such great choices for situations like this since you can freeze them, they are easy to reheat, etc. However, sometimes those receiving the meals will tend to get the same casseroles over and over again. I picked this Spinach, Pesto, and Fontina Lasagna recipe hoping it would turn out to be a different and refreshing taste. I was very pleased with the result!
The toughest thing about this recipe was that it was quite a process. You have to make the pesto (which I highly recommend making homemade), the sauce (really an alfredo sauce), the spinach, the ricotta filling, and the noodles (if you’re going to use boiling noodles). These steps are all time-consuming in and of themselves, and then there is the final layering! I should have made the pesto and the alfredo sauce beforehand to break it up, but oh well!
The lasagna also takes forever to bake, so you have to allow for that. One adjustment I made was that I used Fontal cheese instead of Fontina. Fontal is not as authentic as true Italian Fontina, but the Whole Foods cheese guy told me it would be a great substitute in my lasagna for about half the price… so I was definitely sold!
As always, I love meals that are SO rich and flavorful that you don’t realize you’re not eating meat. I can’t really tell on my own when that kind of success occurs (with my strong flexitarian tendencies!), but now that I have a manly meat-loving husband, he can tell me! Chris very much approved and enjoyed this lasagna… and so did our new baby friends!