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 (Basic Tomato Sauce listed above)
- 12 no-boil lasagna noodles (8 ounces)
- 1 pound fontina cheese (4 cups), shredded
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