Spinach and Ricotta Lasagna with Side Salad

Instructions

1. 1

   Prepare Oven and Noodles

   • Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
   • If using standard lasagna noodles, cook them in a large pot of salted water according to package directions until al dente. Drain and rinse with cold water. Lay them flat on parchment paper or a lightly oiled baking sheet to prevent sticking.
   • If using no-boil noodles, you can skip the boiling step.
2. 2

   Make the Ricotta Filling

   • Place the thawed spinach in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. This step is crucial to prevent a watery lasagna.
   • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened and translucent.
   • Add the minced garlic and cook for another minute until fragrant. Remove from heat and let it cool slightly.
   • In a large bowl, combine the whole milk ricotta, squeezed spinach, cooked onion and garlic mixture, 100g (about 1 cup) of the grated Parmesan cheese, the lightly beaten eggs, chopped parsley, salt, pepper, and nutmeg.
   • Mix thoroughly until all ingredients are well combined. Set aside.
3. 3

   Assemble the Lasagna

   • Spread 1.5 cups of marinara sauce evenly over the bottom of your prepared baking dish.
   • Arrange a single layer of lasagna noodles over the sauce, overlapping them slightly if necessary.
   • Spread half of the ricotta filling evenly over the noodles.
   • Sprinkle with one-third of the shredded mozzarella cheese (about 1.3 cups).
   • Spoon another 1.5 cups of marinara sauce over the mozzarella.
   • Repeat the layers: Add another layer of noodles, the remaining ricotta filling, another third of the mozzarella, and another 1.5 cups of sauce.
   • Place the final layer of noodles on top. Cover with the remaining marinara sauce, ensuring all noodles are coated.
   • Sprinkle the top evenly with the remaining one-third of mozzarella and the remaining 50g (about 1/2 cup) of Parmesan cheese.
4. 4

   Bake the Lasagna

   • Cover the baking dish tightly with aluminum foil. To prevent the cheese from sticking, you can lightly spray the underside of the foil with cooking spray.
   • Bake for 30 minutes. Then, carefully remove the foil.
   • Continue to bake uncovered for another 15-20 minutes, or until the cheese is melted, golden brown, and the sauce is bubbling around the edges.
5. 5

   Rest and Serve

   • Remove the lasagna from the oven and let it rest on a wire rack for at least 15-20 minutes before slicing. This allows the layers to set, ensuring clean cuts.
   • Garnish with additional fresh parsley if desired, then slice and serve warm.