Ingredients:

  • 2 cups (300 g) fresh spinach, chopped
  • 15 oz (425 g) ricotta cheese
  • 1 cup (100 g) grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon (5 g) salt
  • 1/2 teaspoon (2 g) black pepper
  • 1/4 teaspoon (1 g) ground nutmeg
  • 1 clove garlic, minced (optional)
  • 9-12 lasagna noodles (no-boil or regular)
  • 3 cups (700 ml) marinara sauce
  • 2 cups (200 g) shredded mozzarella cheese
  • 1 tablespoon olive oil (for greasing the pan)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a medium bowl, combine chopped spinach, ricotta cheese, Parmesan cheese, egg, salt, pepper, and nutmeg. Mix until well combined.
  3. Bring a large pot of salted water to boil. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
  4. Lightly grease the baking dish with olive oil. Spread a thin layer of marinara sauce on the bottom. Layer 3-4 noodles, half the spinach filling, and some marinara sauce. Repeat the layers.
  5. Finish with remaining noodles, marinara sauce, and top with shredded mozzarella cheese.
  6. Optionally cover the baking dish with aluminum foil to prevent over-browning. Bake for 30 minutes.
  7. Remove foil and bake for an additional 15 minutes or until the cheese is golden and bubbly.
  8. Allow lasagna to rest for 10 minutes before slicing. Serve warm.