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Vegetable Lasagna

See full recipe on: PBS Food



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 tomato sauce
12 no-boil lasagna noodles (8 ounces)
1 lb. fontina cheese shredded (4 cups)

Nutrition 8 servings

Per Serving % Daily Value
Calories 601
Fat 34g 53%
Carbs 38g 12%
Protein 37g 74%
Fiber 5g 20%
Cholesterol 170mg 56%
Sodium 1,587mg 66%
     
Fat
Carbs
Protein

Preparation






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