It's easy, it's cheesy, and it's vegetarian!
Ingredients
- cooking spray:
- lasagna noodles: 9 piece
- bunch fresh spinach: 1 piece
- ricotta cheese: 1 container (8 ounce container)
- mozzarella cheese: 0.5 cup (shredded)
- egg, lightly: 1 piece (beaten)
- pinch ground nutmeg: 1 piece
- pinch dried basil: 1 piece
- salt and ground black pepper: (to taste)
- pasta sauce: 1 cup
- mozzarella cheese: 0.5 cup (shredded)
- Parmesan cheese: 0.25 cup (grated)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray.
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Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
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Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Drain spinach.
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Mix spinach, ricotta cheese, 1/2 cup mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until thoroughly combined.
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Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish; top with 3 lasagna noodles, 1/2 of the ricotta mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta mixture, and 1/4 cup pasta sauce. End with remaining 3 lasagna noodles and 1/4 cup pasta sauce. Sprinkle 1/2 cup mozzarella cheese and Parmesan cheese on top. Cover casserole with aluminum foil.
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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.
