Vegetarian Lasagna with Ricotta and Spinach

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cook the lasagna noodles according to package directions until al dente. Drain and set aside on a clean kitchen towel to prevent sticking.

3. 3

   In a large skillet, heat olive oil over medium heat. Add diced onion and cook for 5 minutes until softened.

4. 4

   Add minced garlic and cook for 1 minute until fragrant.

5. 5

   Stir in crushed tomatoes, tomato paste, dried basil, dried oregano, and salt. Simmer for 15 minutes, stirring occasionally. Season with black pepper to taste.

6. 6

   While sauce simmers, wilt the fresh spinach in a separate pan over medium heat (or microwave for 2 minutes). Squeeze out excess moisture and chop roughly.

7. 7

   In a large bowl, combine ricotta cheese, chopped spinach, eggs, half of the Parmesan cheese, and a pinch of salt and pepper. Mix until well combined.

8. 8

   Spread 1 cup of tomato sauce on the bottom of a 9x13 inch baking dish.

9. 9

   Layer 3-4 lasagna noodles over the sauce, slightly overlapping.

10. 10

    Spread one-third of the ricotta-spinach mixture over the noodles, then sprinkle with one-third of the mozzarella cheese.

11. 11

    Repeat layers two more times: sauce, noodles, ricotta mixture, mozzarella.

12. 12

    For the final layer, top with remaining noodles, remaining sauce, remaining mozzarella, and remaining Parmesan cheese.

13. 13

    Cover the dish tightly with aluminum foil (spray foil with oil to prevent cheese from sticking).

14. 14

    Bake covered for 40 minutes, then remove foil and bake for an additional 15-20 minutes until cheese is golden and bubbly.

15. 15

    Let the lasagna rest for 15 minutes before slicing - this crucial step allows the layers to set properly.

16. 16

    Garnish with fresh basil leaves and serve hot.