Ingredients
12 lasagne noodles (Not no boil)
1/8 cup of EVOO
2 garlic cloves, minced
1/3 large yellow onion, finely diced
9 oz frozen spinach (partially defrosted)
1 lb part skim ricotta cheese
3/4 cup fresh grated pecorino romano
4 cups shredded part skim mozzarella
Pinch of nutmeg
Pinch of cayenne
1 extra large egg
4 cups of tomato sauce
Directions
Bring a large pot of water to a boil (include a healthy splash of EVOO to minimize the noodles sticking together after draining). Cook for about 8 minutes at a boil and then drain.
Meanwhile heat EVOO and garlic in a large skillet and heat through. Be sure to only slightly brown it, until fragrant. Add the onions and suatee until translucent. S&P to taste. Then add the spinach and nutmeg and cook through until most of the moisture is gone (about 4 minutes). Set aside to cool.
In a large bowl fold together the ricotta, pecorino romano, 2 cups of mozzarella, and cayenne. Then stir in the egg and the spinach mixture. S&P to taste.
Preheat oven to 350 degrees F.
Cover the bottom of a 9 x 12 baking dish with tomato sauce (I use Clasico). Then layer 4 noodles over it with a slight overlap. Then top with the cheese mixture with an additional sprinkle of mozzarella over that. On top of that add about a half cup of tomato sauce until covered. Repeat to make two additional layers. Drizzle the remaining sauce on the top and cover with the rest of the mozzarella.
Bake uncovered for 45 minutes and then let stand 10 minutes.
