Light Spinach & Ricotta Lasagna

Ingredients

• 9 lasagna noodles ((uncooked))
• 1 1/2 tablespoons olive oil or butter
• 8 oz/200 g fresh spinach
• 1/4 cup olive oil
• 4 cloves garlic (, minced)
• 1 medium onion (, diced)
• 800 g/28 oz can crushed tomatoes
• 1 teaspoon sugar
• Salt and freshly ground black pepper (, to taste)
• 450 g/1 lb whole milk ricotta
• 2-3 cups shredded mozzarella cheese

Instructions

1. 1

   To make the spinach: In a large skillet heat olive oil or butter over medium heat. Add spinach and cook for 2 minutes until wilted. Remove from the heat, drain well, and set aside to cool. Once cooled, Squeeze out the excess moisture.

2. 2

   To make the tomato sauce: In a large skillet, melt butter over medium heat. Add onion and cook for a few minutes, stirring occasionally, until soft and translucent. Add garlic and cook until fragrant, 1-2 minutes. Add crushed tomatoes and sugar, and season with salt and pepper. Bring just to a boil, then remove from heat. Let cool completely.

3. 3

   Preheat the oven to 350°F/175°C.

4. 4

   Assemble the lasagna: Place 3 lasagne noodles (or enough to cover the surface) at the bottom of a 9x13 inch (20x30 cm) baking dish. Spread 1/3 of the tomato sauce, then top with 1/3 of the spinach, 1/3 of the ricotta cheese, and 1/3 of the mozzarella cheese. Repeat with a second layer of noodles, tomato sauce, spinach, ricotta, and mozzarella, then repeat one more time with a third layer.

5. 5

   Place into oven and bake for 35-45 minutes, until golden and bubbling. Let cool for 10-15 minutes before serving, so that the lasagna noodles can soak up all the extra moisture.

6. 6

   Top with chopped fresh parsley or basil leaves if you like.