Spinach Pesto And Fontina Lasagna

Ingredients

• 2 tablespoons (1/4 stick) unsalted butter
• 1/4 cup all purpose flour
• 2 1/2 cups reduced-fat (2%) milk
• 1/2 cup dry white wine
• 1 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1/2 cup finely chopped shallots
• 4 large garlic cloves, finely chopped
• 3 6-ounce packages baby spinach
• 15 no-boil 7x3 1/2-inch lasagna noodles (from two 9-ounce packages)
• 3 1/2 cups fresh ricotta cheese (28 ounces)
• 1/2 teaspoon finely grated lemon peel
• 1 large egg
• 2 cups coarsely grated Italian Fontina cheese (8 to 9 ounces), divided

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