9 oz (250 g) lasagna sheets (fresh or dry)

3 cups marinara sauce

17 oz frozen spinach (about 2 cups once thawed) or fresh spinach, sautéed and drained

24 oz ricotta cheese

5 oz freshly grated Parmesan cheese

9 oz mozzarella cheese (fresh or shredded)

Salt and pepper, to taste

Olive oil or nonstick spray for greasing the dish

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Preheat oven to 375°F (190°C).
Thaw frozen spinach completely, then squeeze out excess moisture. If using fresh spinach, sauté until wilted, cool, and squeeze dry before chopping.
In a large bowl, mix ricotta cheese, chopped spinach, half of the Parmesan, and salt and pepper until well combined.
Lightly grease a baking dish and spread a thin layer of marinara sauce on the bottom.
Layer lasagna sheets over the sauce, followed by a layer of ricotta-spinach mixture, a sprinkle of mozzarella, and a spoonful of marinara.
Repeat the layers until all ingredients are used, finishing with marinara sauce, mozzarella, and the remaining Parmesan on top.
Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes, until cheese is melted and golden.
Let rest for 10 minutes before slicing and serving.

Mix a beaten egg into the ricotta for a firmer texture.

Add sautéed mushrooms, zucchini, or eggplant for extra flavor.

Use part-skim ricotta and mozzarella for a lighter option.

Make sure spinach is well-drained to avoid a watery lasagna.

Freezes well—wrap portions in foil and bake straight from frozen.