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Ingredients
  • Kosher salt and freshly ground black pepper
  • 12 lasagna noodles
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • 1 large egg
  • 2 cups whole milk ricotta
  • One 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 2 ½ cups shredded mozzarella
  • ¾ cup grated Parmesan
  • 1 cup store-bought pesto
  • 1 tablespoon extra-virgin olive oil
  • Crushed red pepper flakes, optional
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