More homemade noodles...lasagna!

I'm so excited about my new pasta skills...ok well really I can't take the credit because the kitchen aid does all the work.  This lasagna looks like your average lasagna, but inside it are homemade wheat lasagna noodles.  How cool is that!???  I was a little nervous about how the wheat noodles turned out, but they are delicious!  This lasagna was VERY simple, but honestly one of the best "plain" lasagnas I've ever had, Logan agrees.  I was definitely craving a down home hearty meal and got it with this one.  There's nothing better than a good lasagna and a big glass of milk!  Try this one...even if you don't have homemade noodles! :)

ENJOY!

Oh and FYI I halved this recipe and we still had lots of leftovers.  

Vegetable Lasagna

32 oz ricotta cheese (4 cups)

2 large eggs

S&P

2 packages frozen chopped spinach, thawed

6 cups basic tomato sauce (homemade or store bought)

12 no boil lasagna noodles 

4 cups shredded fontina cheese

Preheat oven to 400.  Whisk together ricotta, eggs and 1/2 tsp salt + 1/4 tsp pepper.  Squeeze spinach to remove as much liquid as possible, add to ricotta mixture; stir well to combine.

Spread a thin layer of tomato sauce in bottom of 9x13 in baking dish.  Arrange 4 noodles (or more if necessary) on top.  

Spread 1/3 ricotta mixture over noodles, followed by one third of the remaining tomato sauce.

Sprinkle with one third of fontina cheese.

Repeat to make 2 more layers, ending with fontina cheese on top. 

Cover with foil, bake 30 min (if frozen 40 min).  Remove foil, continue cooking until golden brown on top, about 15 min more.  Let cool slightly before cutting into squares and serving. 

Serves 8.

Logan Rating: ****