Vegetable Lasagna

1. 1

   Preheat oven to 400F.

2. 2

   Whisk together ricotta, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

3. 3

   Squeeze spinach to remove as much liquid as possible, and add to ricotta mixture; stir well to combine.

4. 4

   Spread a thin layer of tomato sauce in the bottom of a 9-by-13-inch glass baking dish.

5. 5

   Arrange 4 noodles on top.

6. 6

   Spread one-third of the ricotta mixture over noodles, followed by one-third of the remaining tomato sauce; sprinkle with one-third of the fontina cheese.

7. 7

   Repeat to make two more layers, ending with fontina.

8. 8

   (At this point, the lasagna can be tightly wrapped in plastic and frozen up to 2 months.

9. 9

   Thaw overnight in the refrigerator before proceeding.)

10. 10

    Cover with aluminum foil; bake 30 minutes (40 minutes if previously frozen).

11. 11

    Remove foil; continue baking until golden brown on top and sauce is bubbling, about 15 minutes more.

12. 12

    Let cool slightly before cutting into squares and serving.

13. 13

    Remove casings from hot or sweet Italian sausage (you will need about 1 pound for a large lasagna and 8 ounces for a small one).

14. 14

    Cook in a medium skillet over medium heat, breaking up meat with a spoon, until no longer pink, about 10 minutes.

15. 15

    Let cool.

16. 16

    Follow recipe above, layering sausage in thirds after the tomato sauce.

* Per serving · 4 servings · Values may vary.