Lasaña de espinacas y ricotta con queso

Ingredientes

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 can crushed tomatoes (14 oz)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 15 oz ricotta cheese
• 1 cup grated mozzarella cheese
• 1 cup fresh spinach, chopped
• 1/2 teaspoon nutmeg
• 1 large egg
• 9-12 lasagna noodles
• 1 cup grated Parmesan cheese

Preparación

1. 1

   Heat olive oil in a skillet over medium heat.

2. 2

   Sauté minced garlic until fragrant (about 1 minute).

3. 3

   Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 15 minutes.

4. 4

   Boil water in a large pot and cook lasagna noodles until al dente (about 8-10 minutes).

5. 5

   Drain and cool under cold water.

6. 6

   In a mixing bowl, combine ricotta, mozzarella, chopped spinach, nutmeg, and large egg. Season with salt and pepper; mix until smooth.

7. 7

   Spread a layer of sauce on the bottom of the baking dish.

8. 8

   Place a layer of noodles on top of the sauce and spread half of the ricotta filling over the noodles.

9. 9

   Repeat the layering process (sauce, noodles, ricotta). Finish with a layer of noodles topped with remaining sauce and sprinkle with Parmesan cheese.

10. 10

    Cover with aluminum foil and bake at 375°F (190°C) for 25 minutes.

11. 11

    Remove foil and bake for an additional 15-20 minutes until bubbly and golden.

12. 12

    Let it rest for 10 minutes before slicing.