Spinach and Ricotta Lasagna

Ingredients

• 12 sheets Fresh lasagna sheets
• 1 pound Fresh baby spinach
• 24 ounces Whole milk ricotta cheese
• 28 ounces San Marzano canned tomatoes
• 2 cups Fresh mozzarella cheese, shredded
• 1 cup Parmigiano-Reggiano, grated
• 1 large Egg
• 4 cloves Garlic cloves, minced
• 0.5 cup Fresh basil leaves
• 3 tablespoons Extra virgin olive oil
• 0.25 teaspoon Ground nutmeg
• 2 tablespoons Unsalted butter

Instructions

1. 1

   Prepare the marinara sauce by sautéing half the garlic in olive oil, adding crushed San Marzano tomatoes and basil, then simmering for 30 minutes until thickened.

2. 2

   Sauté the fresh spinach in butter and the remaining garlic until wilted, then place in a clean kitchen towel and squeeze out every drop of excess moisture.

3. 3

   Finely chop the drained spinach and fold it into a mixing bowl with the ricotta, beaten egg, half the Parmigiano-Reggiano, and the nutmeg.

4. 4

   Blanch the fresh pasta sheets in boiling salted water for 60 seconds, then immediately shock in an ice bath and pat dry with lint-free towels.

5. 5

   Spread a thin layer of marinara on the bottom of a 9x13 baking dish, followed by a layer of pasta sheets without overlapping.

6. 6

   Spread a thick, even layer of the ricotta-spinach mixture over the pasta, top with a sprinkle of mozzarella and a drizzle of sauce.

7. 7

   Repeat the layering process until all ingredients are used, finishing with a generous layer of mozzarella and the remaining Parmigiano-Reggiano.

8. 8

   Bake at 375°F (190°C) for 35-40 minutes until the top is deeply golden and bubbling, then let rest for 15 minutes before slicing to ensure clean layers.