Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil -OR
1 lg Onion,finely chopped 2 pk Frozen leaf spinach,thawed
1 cn Tomatoes in puree (28 oz) -and squeezed dry (10 oz)
2 Garlic cloves,finely chopped 12 Lasagna noodles
2 md Carrots,pared,shredded 2 c Whole-milk ricotta cheese
1/4 c Chopped fresh basil 1/2 c Grated Parmesan cheese
-OR 1/4 ts Pepper
1 tb Dried basil 2 c Shredded fontina cheese(8oz)
2 lb Fresh spinach

Heat oil in large skillet over high heat. Add onion; saute until soft,
about 8 minutes. Place in medium-sized bowl.

Add tomatoes to skillet, breaking up with spoon. Add garlic and carrots.
Bring to boiling. Lower heat; simmer, covered, 10 minutes. Uncover and
simmer 10 minutes. Stir in basil and salt. Set sauce aside.

Stem and wash fresh spinach. Place in large pot over high heat; cook until
wilted, about 3 minutes. Drain and squeeze dry.

Cook lasagna noodles according to package directions. Drain.

Heat oven to moderate (350'F.). Line 9" springform pan with aluminum foil;
grease foil.

Add ricotta, Parmesan and pepper to reserved onion; stir to combine.

Trim lasagna noodles to fit pan. Fit 4 noodles into pan, overlapping
slightly. Cover with one-third ricotta mixture, spreading evenly. Top with
one-third spinach, one-quarter sauce and one-quarter fontina. Repeat two
more times, using noodle trimmings as one layer. Top with the last of the
noodles, the remaining quarter of sauce and fontina.

Bake until hot, 50 minutes to an hour. Let stand 5 minutes before serving.
Remove sides of pan.

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