A delightful twist on the classic lasagna, featuring spinach and olives for a flavorful and satisfying meal.
Heat a saucepan over medium heat and sauté the chopped onion until softened.
Stir frequently to prevent the onion from browning.
Add the diced tomatoes, Italian seasoning, red pepper flakes, and sea salt to the saucepan. Simmer until the sauce thickens.
Simmering allows the flavors to meld together beautifully.
Cook the lasagna noodles according to the package instructions. Drain and set aside.
Rinse the noodles with cold water to prevent sticking.
In a skillet, sauté the garlic briefly, then add the spinach and cook until wilted.
Cook the spinach in batches if needed to avoid overcrowding the skillet.
Combine the cooked spinach with ricotta, parmesan, and olives in a mixing bowl.
Ensure the mixture is well combined for even flavor distribution.
Spread a layer of marinara sauce in the bottom of the baking dish. Layer noodles, filling, and sauce, repeating until all ingredients are used. Top with mozzarella.
Finish with a generous layer of mozzarella for a golden, bubbly top.
Bake the lasagna in a preheated oven at 375°F (190°C) until bubbly and golden.
Let the lasagna rest for 10 minutes before serving to make slicing easier.
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