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- 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)
Directions:View on PBS Food
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