Simple Vegetarian Spinach Lasagna

Preheat your oven to 400°F (200°C). Lightly grease a 1 1/2-quart casserole dish and set aside.

Bring a large pot of salted water to a boil. Add spinach and cook until wilted, about 2 minutes. Use a slotted spoon to remove the spinach, pressing out any excess water. Set aside.

In the same pot, cook the lasagna noodles, stirring occasionally, until al dente, about 8 minutes. Drain well.

In a mixing bowl, combine the spinach, ricotta cheese, 1/2 cup of shredded mozzarella, egg, nutmeg, basil, salt, and pepper. Mix until fully incorporated.

Spread 1/4 cup of pasta sauce on the bottom of the casserole dish. Layer with 3 lasagna noodles, half of the ricotta mixture, and another 1/4 cup of sauce. Repeat with the remaining noodles, ricotta mixture, and sauce. Finish with the last 3 noodles, 1/4 cup sauce, and top with the remaining mozzarella and Parmesan cheese. Cover with aluminum foil.

Bake for 25 minutes. Uncover and continue baking until the lasagna is bubbling and golden, about 25 more minutes. Let the lasagna rest for 5 minutes before serving.