Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes (794 g)
  • 1 (15 ounce) can tomato sauce (425 g)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon tomato paste
  • 1 (15 ounce) container whole milk ricotta cheese (425 g), drained
  • 1 (10 ounce) package frozen spinach, thawed and squeezed dry (283g)
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese (30 g)
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 9-12 oven-ready lasagna noodles (no-boil)
  • 2 cups shredded mozzarella cheese (225 g)

Instructions:

  1. Prepare the Tomato Sauce: Sauté onion and garlic in olive oil until softened. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 15 minutes, stirring occasionally, add tomato paste, and simmer for 5 minutes.
  2. Prepare the Ricotta Filling: In a large bowl, combine drained ricotta cheese, squeezed spinach, beaten egg, Parmesan cheese, nutmeg, salt, and pepper. Mix well.
  3. Assemble the Lasagna: Spread a thin layer of tomato sauce in the bottom of the baking dish. Layer with lasagna noodles (overlapping if necessary). Spread half of the ricotta mixture over the noodles. Sprinkle with 1/3 of the mozzarella cheese. Repeat layers: tomato sauce, noodles, ricotta mixture, mozzarella cheese. Top with a final layer of tomato sauce and the remaining mozzarella cheese.
  4. Bake: Cover the baking dish with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly and lightly golden brown.
  5. Rest: Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set, making it easier to serve.