Vegetable Lasagna

By Kmac_4

Ingredients

• 4 C whole milk ricotta cheese
• 2 large eggs
• salt and pepper
• 2 packages (10 oz) frozen chopped spinach, thawed and squeezed to remove excess moisture
• 6 C store bought tomato sauce
• 12 no boil lasagna noodles
• 1 pd. fontina cheese (4 cups shredded)

Details

Servings 8

Preparation

Step 1

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

Spread a small bit of tomato sauce in the bottom of a 9 x 13 pan. Arrange a layer of noodles on top. Spread 1/3 of the remaining sauce. Sprinkle with 1/3 of the grated cheese. Repeat to make two more layers, ending with cheese.

Cover with foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more. Let cool slightly before serving.