CakeLady

4 cups ricotta cheese, 32 oz
2 large eggs
2 packages frozen chopped spinach (10 oz each) thawed and squeezed with clean towel to remove excess moisture
1/2 small bag of shredded carrots
6 cups tomato sauce, store bought or home made (I actually like white sauce for veg lasagna...so I use my favorite alfredo sauce instead)
12 no-boil lasagna noodles, 8 oz
1 pound fontina cheese, 4 cups, shredded
salt and pepper

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

2. Spread a small bit of tomato sauce in the bottom of the pan. Arrange a layer of noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining sauce; sprinkle with 1/3 of the grated cheese. Repeat to make 2 more layers, ending with cheese. If freezing, cover tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.

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

Note: This recipe makes one large lasagna (9x13 inches) or two smaller ones (8x8 inches). When baking lasagna that has been frozen, add 10 minutes to the cooking time. Frozen, uncooked lasagna will keep for about 2 months in the freezer. I usually do 2 8x8. I cook one and freeze one.