This Italian classic is savory and delicious! Layers of tomato sauce, spinach, cheese and tender noodles, this healthy vegetarian dinner will have the whole family wanting more.
Ingredients
12 to 16dried lasagna pasta
3 to 4cupsItalian Tomato Sauce, homemade or store bought
2tablespoonsextra virgin olive oil
3cups1 ½ pounds fresh spinach, cooked (steamed or sautéed, liquid removed)
32ozwhole milk ricotta
1egg
1tspfresh ground nutmeg, optional
1 ½cupsmozzarella cheese, coarsely grated
2cupsParmesan, grated
6fresh basil leaves, shredded
Salt and freshly ground black pepper
Instructions
Preheat the oven to 400°F.
Add the spinach to a pan over medium heat and saute until wilted and tender. Drain off any liquid and set aside.
In a large bowl combine the ricotta cheese, egg, parmesan, nutmeg, basil, and cooled spinach.
Add the lasagna noodles to a pot of boiling salted water and cook until softened but still very al dente. They will finish cooking in the oven. Place cooked noodles in a bowl of cold water to prevent sticking.
Grease a 9x13 lasagna pan with olive oil and spread a spoonful of sauce over the bottom of the pan.
Add a layer of pasta over the sauce, cutting any to make them form an even single layer.
Add more sauce on top of the noodles
Add an even layer of the ricotta mixture.
Top with one third of the grated mozzarella and season with salt and pepper.
Repeat the layers for the remaining ingredients 3 more times, finishing with a layer of grated mozzarella and parmesan.
Bake in a 400°F oven for 30 minutes until the top is bubbling and golden brown. Let the lasagna cool for 5-10 minutes before slicing and serving.