Vegetable Lasagna

Name: Vegetable Lasagna
Yield: serves 8
Ingredients: 32 ounces ricotta cheese (4 cups); 2 large eggs; Coarse salt and freshly ground pepper; 2 packages (10 ounces each) frozen chopped spinach, thawed; 6 cups Basic Tomato Sauce (page 364) or store-bought tomato sauce; 12 no-boil lasagna noodles (8 ounces); 4 cups shredded fontina cheese (1 pound)

December 22, 2011

This recipe makes one large lasagna, but you can easily make two smaller versions in eight-inch baking dishes. Enjoy one for dinner tonight, and freeze the other for later. Or add sausage to one (see variation below) and keep the other meat-free.

Recipe notes

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