Vegetable Lasagna

Ingredients

• 4 cups (32 ounces) whole-milk ricotta cheese
• 2 large eggs
• Salt and fresh ground pepper
• 2 packages (10 ounces each) frozen chopped spinach thawed and squeezed to remove excess moisture
• 6 cups store-bought or homemade tomato sauce
• 12 no-boil lasagna noodles (8 ounces)
• 1 lb. fontina cheese shredded (4 cups)

Instructions

1. 1
   Preheat oven to 400° . In a medium bowl, whisk together ricotta cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add spinach, and stir well to combine.
2. 2
   Spread a small bit of tomato sauce in the bottom of a 9-by-13-inch glass baking dish or dishes. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining sauce; sprinkle with 1/3 of the grated cheese. Repeat to make two more layers, ending with cheese. If freezing, cover tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.
3. 3
   Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more. Let cool slightly before serving.