Fennel and Basil Lasagna recipe | PCC Community Markets

Ingredients

• 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