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 Spinach and Ricotta Lasagne

Ingredients

For the Filling:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 10 ounces fresh spinach (or 1 package frozen, thawed and drained)
• 15 ounces ricotta cheese
• 1 egg (or 1/4 cup plant-based alternative)
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/4 teaspoon nutmeg (optional)

For the Tomato Sauce:

• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

For Assembly:

• 9-12 lasagna noodles (no-boil or regular, cooked according to package instructions)
• 3 cups shredded mozzarella cheese
• Additional Parmesan cheese for topping (optional)

Instructions

1. Prepare the Spinach Filling:

   • In a skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened (about 5 minutes).
   • Stir in the spinach and cook until wilted (if using fresh) or heated through (if using frozen). Remove from heat and let cool slightly.
   • In a bowl, combine ricotta cheese, egg, Parmesan cheese, nutmeg (if using), and the cooked spinach mixture. Season with salt and pepper.

2. Make the Tomato Sauce:

   • In a saucepan, combine crushed tomatoes, oregano, basil, salt, and pepper. Simmer over low heat for about 10 minutes to let the flavors meld.

3. Assemble the Lasagna:

   • Preheat your oven to 375°F (190°C).
   • Spread a thin layer of tomato sauce in the bottom of a 9x13 inch baking dish.
   • Layer 3-4 lasagna noodles over the sauce.
   • Spread half of the spinach and ricotta mixture over the noodles.
   • Add a layer of tomato sauce and sprinkle with 1 cup of mozzarella cheese.
   • Repeat the layers: noodles, spinach mixture, sauce, and mozzarella.
   • Top with a final layer of noodles, remaining sauce, and the rest of the mozzarella and additional Parmesan cheese.

4. Bake:

   • Cover with aluminum foil (spraying the foil with cooking spray to prevent sticking).
   • Bake for 25 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

5. Serve:

   • Let the lasagna rest for about 10-15 minutes before slicing. Enjoy!

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