Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, finely chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1 tablespoon sugar (or honey) (12g)
  • 2 tablespoons unsalted butter (30g)
  • 1 clove garlic, minced
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry (283g)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese (425g)
  • 1/2 cup grated Parmesan cheese (approx. 50g)
  • 1 large egg, lightly beaten
  • 9 no-boil lasagna noodles
  • 2 cups shredded mozzarella cheese (approx. 200g)

Instructions:

  1. Prepare the Tomato Sauce: Sauté onion and garlic in olive oil. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, pepper, and sugar. Simmer to develop flavor.
  2. Prepare the Spinach Filling: Melt butter, sauté garlic, add spinach, salt, and pepper. Combine with ricotta, Parmesan, and egg in a large bowl.
  3. Assemble the Lasagna: Spread a thin layer of tomato sauce in the baking dish. Layer 3 lasagna noodles, followed by half of the spinach mixture, 1/3 of the mozzarella, and 1/3 of the remaining tomato sauce. Repeat layers. Top with remaining noodles, sauce, and mozzarella.
  4. Bake: Cover with foil and bake. Remove foil and bake until golden brown and bubbly. Let stand for at least 10 minutes before serving.