Spinach and Ricotta Lasagna

Submitted by Gemma Nielsen
Ingredients
 4 cups (32 oz) Whole-Milk Ricotta Cheese
2 Large Eggs
Salt and fresh ground pepper
2 Packages (10 oz each) frozen chipped spinach, thawed and squeezed to remove excess moisture
6 cups Store-bought or homemade tomato sauce
12 no-boil Lasagna Noodles (8 oz)
1 pound Fontina Cheese (4 cups), shredded

Directions
Step 1
Preheat oven to 400 degrees.  In a medium bowl, whisk together ricotta cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Add spinach, and stir well to combine.
Step 2
Spread a small bit of tomato sauce in the bottom of a 9-by-13 inch glass baking dish.  Arrange a layer of lasagna 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 two more layers, ending with cheese.  If freezing, cover tightly with plastic wrap.  Before baking, defrost in the refrigerator overnight.
Step 3
Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more.  Let cool slightly before serving.