Ingredients

• cooking spray
• salt and ground black pepper to taste
• 1 bunch fresh spinach
• 9 lasagnas noodles
• 1 , 8 ounce
• 1 cup shredded mozzarella cheese , divided
• 1 large egg , lightly beaten
• 1 pinch ground nutmeg
• 1 pinch dried basil
• 1 cup pasta sauce
• 0.25 cups grated Parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray. Set aside.
2. 2 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. Set aside.
3. 3 Cook lasagna in the same boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
4. 4 Mix spinach, ricotta cheese, 1/2 cup shredded mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until well combined.
5. 5 Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish. Top with 3 lasagna noodles, 1/2 of the ricotta-egg mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta-egg mixture, and 1/4 cup pasta sauce. End with remaining 3 noodles and 1/4 cup pasta sauce. Sprinkle with remaining 1/2 cup shredded mozzarella cheese. Top with Parmesan cheese. Cover casserole with aluminum foil.
6. 6 Bake in the preheated oven for 25 minutes. Uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. Let lasagna stand 5 minutes before serving.

Nutrition per serving