Ingredients:

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 can crushed tomatoes (14 oz)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 15 oz ricotta cheese
  • 1 cup grated mozzarella cheese
  • 1 cup fresh spinach, chopped
  • 1/2 teaspoon nutmeg
  • 1 large egg
  • 9-12 lasagna noodles
  • 1 cup grated Parmesan cheese

Instructions:

  1. Heat olive oil in a skillet over medium heat.
  2. Sauté minced garlic until fragrant (about 1 minute).
  3. Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 15 minutes.
  4. Boil water in a large pot and cook lasagna noodles until al dente (about 8-10 minutes).
  5. Drain and cool under cold water.
  6. In a mixing bowl, combine ricotta, mozzarella, chopped spinach, nutmeg, and large egg. Season with salt and pepper; mix until smooth.
  7. Spread a layer of sauce on the bottom of the baking dish.
  8. Place a layer of noodles on top of the sauce and spread half of the ricotta filling over the noodles.
  9. Repeat the layering process (sauce, noodles, ricotta). Finish with a layer of noodles topped with remaining sauce and sprinkle with Parmesan cheese.
  10. Cover with aluminum foil and bake at 375°F (190°C) for 25 minutes.
  11. Remove foil and bake for an additional 15-20 minutes until bubbly and golden.
  12. Let it rest for 10 minutes before slicing.