Main Sauce:

• 1 stick (8 tablespoons) salted butter
• 3 cloves garlic, minced or grated
• 2 tablespoons chopped fresh sage leaves (or 2 teaspoons dried)
• 2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried)
• 1 teaspoon crushed fennel seed
• 1 pinch crushed red pepper flakes
• kosher salt and black pepper
• 1/4 cup all-purpose flour
• 2 cups whole milk or canned coconut milk
• 2 cups low sodium vegetable or chicken broth
• 1/4 teaspoon ground nutmeg
• 1 cup shredded Gruyère or fontina cheese
• 1 cup grated parmesan cheese

Filling:

• 2 cups whole milk ricotta
• 2 cups shredded provolone
• 2 (10 ounce) packages frozen spinach, thawed and drained
• 1/4 cup basil pesto
• 1 large egg
• 1 box no-boil lasagna noodles