Spinach and Ricotta Lasagna

Ingredients

• 9 sheets lasagna noodles
• 15 oz ricotta cheese
• 10 oz fresh spinach
• 2 cups mozzarella cheese
• ½ cup Parmesan cheese
• 1 egg
• 24 oz marinara sauce
• 2 cloves garlic
• 1 tbsp olive oil
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions until al dente; drain and rinse with cold water to prevent sticking.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute. Add spinach and cook until wilted, about 3-5 minutes. Squeeze out excess water from the spinach and finely chop.
3. In a large bowl, combine ricotta cheese, egg, 1/4 cup Parmesan, chopped spinach, salt, pepper, and oregano. Mix well.
4. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Arrange 3 lasagna noodles over the sauce, slightly overlapping.
5. Spread half of the ricotta mixture over the noodles, then top with 1 cup of mozzarella and another layer of marinara sauce.
6. Repeat with another layer of 3 noodles, the remaining ricotta mixture, 1 cup of mozzarella, and more marinara sauce.
7. Place the final 3 noodles on top, cover with the remaining marinara sauce, and sprinkle with the remaining 1/4 cup Parmesan and 1/2 cup mozzarella.
8. Cover the dish with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, or until bubbly and the cheese is golden brown. Let stand for 10 minutes before serving. Garnish with fresh parsley, if desired.