Vegetable Lasagna

This recipe makes 1 9×13 lasagna, or two 8×8. Assembled lasagna can be frozen for up to two months, but add 10 minutes to cooking time. From Everyday Food.
Has Kim tried this? No

4 c (32 oz) ricotta cheese

2 large eggs

2 pkg (10 oz) frozen chopped spinach, thawed and squeeze to remove excess moisture

6 c tomato sauce

12 no-boil lasagna noodles

1 lb fontina cheese, shredded (4 c)

Preheat oven to 400 degrees. In a medium bowl, combine ricotta cheese, eggs, 1/2 tsp salt, and 1/4 tsp pepper. Add spinach and stir to combine.

Spread a small bit of tomato sauce in the bottom of baking dish. Arrange a layer of noodles on top. Spread 1/3 of ricotta mixture over the noodles, followed by 1/3 of remaining sauce. Sprinkle with 1/3 of grated cheese. Repeat to make two more layers. If freezing, cover tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.

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.

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