Spinach and Ricotta Lasagna

Ingredients

Quantities are for 4 servings.

Ingredient amounts are scaled. Amounts written inside the instructions are for 4 servings, so scale those to match.

Cooking for 6 or more? You may need to split this between two pans or pots (or cook in batches) so it cooks evenly and browns instead of steaming.

• 9 each No-boil lasagna noodles
• 15 oz Ricotta cheese
• 20 oz Frozen chopped spinach, thawed
• 1 jar (32 oz) Marinara sauce
• 8 oz Shredded mozzarella cheese
• 1/2 cup Grated Parmesan cheese
• 1 each Eggs
• 2 cloves Garlic
• 1 cup Cherry tomatoes
• 2 cups Baby spinach
• 1 tbsp Vegetable oil
• 1 tsp Italian seasoning
• 1/2 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Heat the oven to 375°F and lightly oil a 9x13-inch baking dish. Thaw the frozen spinach (overnight in the refrigerator, or in the microwave for a few minutes), then put it in a clean kitchen towel and squeeze out as much liquid as you can (you should end up with about 1 cup of packed spinach). Wet spinach makes a watery lasagna.
2. Make the filling: in a large bowl, stir together the ricotta, squeezed spinach, egg, 1/4 cup of the Parmesan, the 2 minced garlic cloves, Italian seasoning, salt, and pepper. Wash your hands after cracking the egg.
3. Build the lasagna: spread 1 cup of the marinara in the baking dish. Lay 3 noodles on top, side by side without overlapping (break one to fit the gaps if needed). Spread half the ricotta mixture over the noodles, sprinkle with 1/2 cup of the mozzarella, and spoon on 1 cup of sauce. Repeat with 3 more noodles, the rest of the ricotta mixture, another 1/2 cup of mozzarella, and 1 cup of sauce.
4. Top with the last 3 noodles, the last 1 cup of sauce (make sure every noodle is covered, since the no-boil noodles need the sauce to soften), the remaining 1 cup of mozzarella, and the remaining 1/4 cup of Parmesan.
5. Cover the dish with foil (rub a little oil on the underside so the cheese doesn't stick) and bake 40 minutes. Remove the foil and bake 15 minutes more, until the top is bubbling and golden at the edges and the center reads 165°F (the filling has raw egg in it). Let the lasagna rest 15 minutes before cutting, so the layers hold together.
6. While it rests, rinse the cherry tomatoes and baby spinach and halve the tomatoes. Serve each square of lasagna with a few baby spinach leaves and halved cherry tomatoes on the plate.