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Lasagna Torte

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