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 Easy Chunky Tomato Sauce
• 12 no-boil lasagna noodles (8 ounces)
• 1 pound fontina cheese (4 cups), shredded

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