Spinach and Ricotta Lasagna

Ingredients

• 9 pieces wheat lasagna noodles
• 2 cups ricotta cheese
• 4 cups spinach
• 1 large eggs
• 1 cup parmigiano reggiano
• 2 cups mozzarella cheese
• 2 cloves garlic
• 2 tablespoons olive oil
• 28 ounces tomatoes
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. 1Preheat the oven to 375°F (190°C).
2. 2In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
3. 3Add crushed tomatoes, basil, oregano, salt, and pepper to the skillet. Simmer for 20 minutes to develop flavors.
4. 4In a large bowl, combine ricotta cheese, an egg, half the Parmesan cheese, and spinach. Season with a pinch of salt and pepper.
5. 5Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish.
6. 6Layer three whole wheat lasagna noodles over the sauce.
7. 7Spread half of the ricotta mixture over the noodles. Top with a third of the remaining sauce and a third of the mozzarella cheese.
8. 8Repeat the layers, ending with a layer of lasagna noodles topped with the remaining sauce and cheeses.
9. 9Cover with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden.
10. 10Let the lasagna set for 10 minutes before slicing. Serve warm.
11. 11Garnish with fresh basil leaves before serving if desired.