Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 6g)
  • 1 pound fresh spinach (450g), washed thoroughly
  • 1/4 teaspoon salt (1.5g), plus more to taste
  • 1/4 teaspoon black pepper (1.5g), plus more to taste
  • Pinch of nutmeg
  • 15 ounces ricotta cheese (425g), whole milk or part-skim
  • 1/2 cup grated Parmesan cheese (50g), plus more for topping
  • 1 large egg, lightly beaten
  • 1/4 cup chopped fresh basil (15g)
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)
  • 24 ounces marinara sauce (680g), store-bought or homemade
  • 9 lasagna noodles, oven-ready (no-boil) or pre-cooked
  • 1 cup shredded mozzarella cheese (100g)

Instructions:

  1. Sauté onion and garlic in olive oil. Add spinach and cook until wilted. Season and set aside. Squeeze excess water out of the cooked spinach, chop coarsely.
  2. Combine ricotta, Parmesan, egg, basil, salt, and pepper in a bowl.
  3. Spread a thin layer of marinara sauce in the baking dish.
  4. Top with 3 lasagna noodles, overlapping slightly.
  5. Spread half of the ricotta mixture over the noodles.
  6. Top with half of the spinach filling.
  7. Drizzle with one-third of the remaining marinara sauce.
  8. Repeat layers 1-4 one more time.
  9. Top with the remaining 3 lasagna noodles, the remaining marinara sauce, and mozzarella cheese.
  10. Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for another 15 minutes, or until cheese is melted and bubbly and the lasagna is heated through.
  11. Let stand for 10-15 minutes before serving.