Food & Cooking Recipes Ingredients Pasta and Grains Vegetable Lasagna 3.3 (232) 27 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 12, 2017 Rate PRINT Share Close Prep Time: 25 mins Total Time: 1 hr 20 mins Servings: 8 Spinach is the star of this vegetable lasagna recipe. The veggie-based recipe makes one large lasagna (9 by 13 inches) or two smaller ones (8 by 8). For the perfect make-ahead meal, prepare two vegetable lasagnas; bake one now, and freeze the other for later. 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 Directions 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. Spread a small bit of tomato sauce in the bottom of a 9-by-13-inch glass baking dish or dishes. 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. 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. Cook's Notes For the perfect make-ahead meal, prepare two vegetable lasagnas; bake one now, and freeze the other for later. Originally appeared: Everyday Food, May/June 2003 Rate It PRINT