Ricotta and Spinach Lasagna

Ingredients

• Tomato Sauce

  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 3 tbsp (45 ml) olive oil
  • 2 cans (28 oz/796 ml each) plum tomatoes, crushed
  • ½ tsp dried oregano

• Filling

  • 18 cups (420 g) baby spinach
  • 2 garlic cloves, finely chopped
  • 2 tbsp (30 ml) olive oil
  • 1 lb (450 g) ricotta cheese
  • ¾ cup (55 g) fresh Parmesan cheese, finely grated
  • ¼ cup (60 ml) 35% cream
  • Nutmeg, freshly grated, to taste

• Lasagna

  • 15 lasagna noodles, cooked al dente and lightly oiled
  • 2 ½ cups (250 g) mozzarella cheese, grated
  • ¼ cup (20 g) fresh Parmesan cheese, finely grated