Easy Vegetarian Spinach Lasagna

Recipe View Preheat the oven to 400 degrees F (200 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray. Set aside. (5 minutes)

Recipe View Bring a large pot of lightly salted water to a boil. Place spinach in the water and boil until wilted and tender, about 2 minutes. Remove spinach with a slotted spoon, pressing out excess water. Roughly chop the spinach and set aside. (8 minutes)

Recipe View Cook lasagna in the same boiling water, stirring occasionally, until al dente, about 8 minutes. Drain well. To prevent sticking, you can lightly coat the noodles with olive oil. (10 minutes)

Recipe View In a medium bowl, mix the chopped spinach, ricotta cheese, 1/2 cup shredded mozzarella cheese, egg, nutmeg, basil, salt, and black pepper until thoroughly combined. Adjust seasonings to your liking. (7 minutes)

Recipe View Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish. Top with 3 lasagna noodles, overlapping as needed. Spread 1/2 of the ricotta-spinach mixture evenly over the noodles. Drizzle with 1/4 cup pasta sauce. Repeat layers with 3 more noodles, the remaining ricotta-spinach mixture, and 1/4 cup pasta sauce. Finish with the remaining 3 noodles and the last 1/4 cup pasta sauce. Sprinkle evenly with the remaining 1/2 cup shredded mozzarella cheese, then top with the grated Parmesan cheese. (20 minutes)

Recipe View Cover the casserole dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes. (25 minutes)

Recipe View Remove the foil and continue baking until the lasagna is bubbling, the cheese is melted and lightly browned, about 25 more minutes. If the top is browning too quickly, you can loosely tent it with foil. (25 minutes)

Recipe View Let the lasagna stand for 5-10 minutes before serving. This allows the layers to set and makes it easier to slice. Serve hot, with extra grated Parmesan cheese, if desired. (10 minutes)