Spinach Lasagna

1. Prepare the Spinach

Wash the spinach thoroughly under cold water and let it drain in a colander. In a skillet on medium heat, cook the spinach with a pinch of salt and a teaspoon of olive oil until it is almost wilted. Add the finely chopped garlic to the spinach and cook for another 1-2 minutes until the garlic is fragrant. Once done, squeeze out any excess moisture from the spinach, chop it finely, and mix it with the ricotta cheese, a tablespoon of olive oil, and a bit of salt.

2. Prepare the White Sauce

In a separate bowl, combine the white sauce with ¼ cup of Parmesan cheese, a pinch of grated nutmeg, and salt to taste. The nutmeg adds a subtle warmth that complements the creamy sauce.

3. Cook the Pasta

Roll out the fresh pasta and cook it in salted boiling water until al dente. Once cooked, rinse the pasta under cold water and lightly coat it with olive oil to prevent sticking.

4. Assemble the Lasagna

Preheat your oven to 400°F. Lightly oil a baking dish and spread a layer of the white sauce at the bottom. Begin layering with a sheet of pasta, followed by the ricotta and spinach mixture, then some tomato sauce, and a bit more white sauce. Continue layering until all the ingredients are used, finishing with a layer of pasta on top.

5. Bake the Lasagna

Cover the dish with foil and bake it for 20 minutes. After this, remove the foil, sprinkle 2 tablespoons of Parmesan cheese on top, and bake for another 10-15 minutes until the cheese is golden and bubbling.

6. Rest and Serve

Let the lasagna rest for about 5 minutes before serving. This allows the layers to set and makes it easier to serve.