Spinach and Ricotta Lasagna

INGREDIENTS     

• 3 T. olive oil + 1 T. olive oil
• 1½ cups coarsely chopped onions
• 1½ tablespoons coarsely chopped garlic
• One 28-ounce can diced tomatoes
• 1½ cups water
• 1 t. salt
• 1 t. freshly ground black pepper
• One 1-pound bag baby spinach
• ⅛ teaspoon freshly grated nutmeg
• 1 pound ricotta cheese1 pound ricotta cheese
• 3 large eggs
• ¼ cups minced scallions
• ¼ cup minced fresh parsley
• One 9-ounce box preboiled (no-cook) lasagna noodles (16 sheets, about 7 by 3½  inches)
• 1 cup grated Gruyere or Emmenthaler cheese 
• ¼ cup parmesan cheese   

DIRECTIONS     

For the sauce: 

1. Heat the oil in a large saucepan. Add the onions and cook over high heat, stirring occasionally, for about 3 minutes. Add the rest of the ingredients, bring to a boil, and boil gently, uncovered, for 5 minutes. Set aside.

For the spinach: 

1. Poke a few holes in the bag of spinach with the point of a knife and cook in a microwave oven for 4 minutes. The spinach should be wilted and soft. Transfer to a bowl and mix in the nutmeg, olive oil, salt, and pepper. Set aside.

For the ricotta filling: 

1. Mix all the ingredients well with a whisk in a bowl until smooth. Set aside.

To assemble and bake the dish: 

1. Preheat oven to 350°F. 
2. Pour about 1½ cups of the tomato sauce into the bottom of a 9-by-13-inch baking dish (about 2 inches deep). Arrange 4 sheets of the lasagna crosswise on top, overlapping them slightly. Spread half the ricotta mixture on top of the lasagna and top with another 4 sheets.
3. Spread the spinach mixture on top and cover with 4 more sheets. Spread the remaining ricotta mixture on top and cover with the last 4 lasagna sheets.
4. Pour the remaining tomato sauce on top and around the edges of the dish. (It may seem like a lot of tomato sauce, but it is needed.)
5. Finally, sprinkle both grated cheeses all over the top.

Recipe Author: Jacques Pepin Heart & Soul in the Kitchen

Recipe Image: Carve Your Craving