Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 teaspoons / 6g)
  • 1 (28-ounce) can crushed tomatoes (794g)
  • 1 (15-ounce) can tomato sauce (425g)
  • 1 teaspoon dried oregano (2g)
  • 1/2 teaspoon dried basil (1g)
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat) (0.5g)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup vegetable broth (120 ml)
  • 1 (30-ounce) container whole milk ricotta cheese (850g)
  • 10 ounces frozen spinach, thawed and squeezed dry (283g)
  • 1 large egg, lightly beaten (50g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1/4 teaspoon ground nutmeg (0.5g)
  • Salt and freshly ground black pepper, to taste
  • 9 lasagna noodles (oven-ready or regular)
  • 2 cups shredded mozzarella cheese (200g)
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Sauté onion and garlic in olive oil. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, pepper, and vegetable broth. Simmer for 15 minutes, stirring occasionally.
  2. Combine ricotta cheese, squeezed spinach, egg, Parmesan cheese, nutmeg, salt, and pepper in a large bowl. Mix well.
  3. Cook the Lasagna Noodles (if using regular noodles): Cook according to package directions until al dente. Drain well. Skip this step if using oven-ready noodles.
  4. Spread a thin layer of tomato sauce in the baking dish. Layer noodles, ricotta mixture, mozzarella cheese, and tomato sauce. Repeat layers twice more, ending with a layer of noodles topped with sauce and mozzarella.
  5. Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until golden brown and bubbly. Let rest for 10 minutes before serving.
  6. Top with fresh basil leaves (optional)