Spinach Lasagna

First, preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius). Next, spray a 1 1/2-quart casserole dish with cooking spray and set it aside for the moment.

Next, fill a large pot with water and add a pinch of salt to make it boil. Then, carefully place the spinach into the boiling water and let it cook until it becomes soft and tender, taking around 2 minutes to achieve this. Remove the spinach with a slotted spoon and gently press out any excess water, then set it aside.

Now, cook the lasagna noodles in the same boiling water, stirring occasionally, until they are cooked through but still retain a bit of firmness to the bite, which should take around 8 minutes. Drain the noodles.

In a separate bowl, combine the spinach, ricotta cheese, 1/2 cup of shredded mozzarella cheese, an egg, a pinch of nutmeg, some fresh basil leaves, salt, and black pepper. Mix everything together until it's well combined.

Now, spread a thin layer of pasta sauce on the bottom of the prepared casserole dish. Add 3 lasagna noodles, followed by half of the ricotta-egg mixture, and another thin layer of pasta sauce. Repeat this process two more times, ending with the remaining 3 noodles and a final layer of pasta sauce. Sprinkle the top with the remaining 1/2 cup of shredded mozzarella cheese and finish it off with a layer of Parmesan cheese. Cover the casserole dish with aluminum foil.

Place the covered casserole in the preheated oven and bake for 25 minutes. Remove the foil and continue baking until the lasagna is bubbling and lightly browned, taking around 25 more minutes to achieve this. Let the lasagna stand for 5 minutes before serving.