Ingredients:
- 1 (15 ounce) container ricotta cheese
- 2 (10 ounce) boxes frozen spinach, thawed
- 1 cup finely grated Parmesan cheese
- 2 medium garlic cloves, finely chopped
- 1 large egg, lightly beaten
- Kosher salt
- Freshly ground black pepper
- 2 cans tomato sauce or jarred marinara sauce
- 1 box spinach lasagna noodles, boiled (12 noodles)
- 1 lb mozzarella cheese, sliced 1/4 inch thick
Instructions
- Heat the oven to 350°F and arrange a rack in the middle.
- Place the ricotta, spinach, half of the Parmesan, the garlic, and the egg in a large bowl and season with salt and pepper. Mix until combined.
- Spread 3/4 cup of the tomato sauce in a thin layer over the bottom of a 13 x 9 inch baking dish.
- Construct the lasagna by layering 3 of the noodles over the sauce. Top with another 3/4 cup of the tomato sauce and spread it evenly to the edges of the dish. Using a small spoon, dollop a third of the ricotta mixture evenly over the sauce and flatten the dollops with the back of the spoon. Evenly lay a quarter of the mozzarella slices over the ricotta.
- Make 2 more layers of noodles, sauce, ricotta mixture, and mozzarella. Top with the remaining noodles, sauce, and mozzarella. Evenly sprinkle with the remaining Parmesan.
- Bake until the sauce is starting to bubble around the edges, about 60 minutes. Remove the pan to a wire rack and let cool for 15 minutes before slicing.