Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped (about 1 cup/150g)
  • 2 cloves garlic, minced (about 2 teaspoons/10g)
  • 28 ounces crushed tomatoes (794 g)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon dried basil (2.5 ml)
  • 1/4 teaspoon red pepper flakes (optional, 1.25 ml)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil (30 ml)
  • 1 pound fresh spinach (454g), washed and roughly chopped (or 10 ounces frozen spinach, thawed and squeezed dry)
  • 1/4 teaspoon ground nutmeg (1.25 ml)
  • Salt and freshly ground black pepper to taste
  • 15 ounces ricotta cheese (425g), whole milk or part-skim
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese (30g)
  • 1/4 cup chopped fresh parsley (optional, 15g)
  • Salt and freshly ground black pepper to taste
  • 9 lasagna noodles, oven-ready (no-boil)
  • 2 cups shredded mozzarella cheese (225g)

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Add crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 15 minutes.
  2. Sauté spinach in olive oil until wilted. Season with nutmeg, salt, and pepper. If using frozen, ensure all excess liquid is squeezed out before adding nutmeg and seasoning.
  3. In a bowl, combine ricotta cheese, egg, Parmesan cheese, parsley (if using), salt, and pepper. Mix well.
  4. Spread a thin layer of tomato sauce in the bottom of the baking dish. Layer 3 lasagna noodles over the sauce.
  5. Spread half of the ricotta mixture over the noodles, followed by half of the spinach. Sprinkle with 1/3 of the mozzarella cheese.
  6. Repeat layers: sauce, noodles, ricotta mixture, spinach, mozzarella.
  7. Top with the final 3 lasagna noodles, remaining sauce, and remaining mozzarella cheese.
  8. Cover the baking dish with aluminum foil and bake at 375°F (190°C) for 30 minutes.
  9. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly and the top is lightly browned.
  10. Let the lasagna rest for at least 10 minutes before slicing and serving. This helps it hold its shape.