A delightful twist on the classic lasagna, featuring a creamy spinach and ricotta filling layered with tender noodles and a rich tomato sauce.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the ricotta cheese, spinach, salt, oregano, black pepper, and egg until well mixed.
Use a fork to break up the spinach for a smoother mixture.
Spread 1/2 cup of tomato sauce on the bottom of a 9x13 baking dish.
This prevents the noodles from sticking to the dish.
Place 3 lasagna noodles over the sauce, then spread 1/3 of the ricotta mixture over the noodles.
Ensure the noodles are evenly spaced for consistent layers.
Repeat the layering process two more times, ending with a layer of tomato sauce on top.
Press down gently on each layer to compact the lasagna.
Pour the water around the edges of the dish, then cover tightly with aluminum foil.
The water helps cook the noodles evenly.
Bake in the preheated oven for 1 hour and 15 minutes.
Check halfway through to ensure the lasagna is cooking evenly.
Remove from the oven and let it rest, covered, for at least 15 minutes before serving.
Resting allows the layers to set for easier slicing.
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