Lamb Lasagna with Spinach and Ricotta

This Lamb Lasagna combines the rich, savory flavors of tender lamb with layers of creamy ricotta and fresh spinach, all enveloped in homemade marinara sauce and sheets of pasta. The traditional elements of lasagna meet a creative twist with the use of lamb and a hint of nutmeg, making this dish both comforting and unique. It's a wholesome meal that caters to savory cravings while offering a delightful balance of textures.

Ingredients:

• 12 lasagna noodles
• 1 pound ground lamb
• 2 cups ricotta cheese
• 2 cups fresh spinach, chopped
• 1 egg
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant.
4. Add the ground lamb to the skillet, breaking it apart with a spoon. Season with salt, pepper, and oregano. Cook until browned and cooked through, about 5-7 minutes. Remove from heat.
5. In a mixing bowl, combine ricotta cheese, chopped spinach, egg, nutmeg, salt, and pepper. Mix until well combined.
6. In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer 3 lasagna noodles over the sauce.
7. Spread half of the ricotta mixture over the noodles, followed by half of the cooked lamb, and a layer of marinara sauce. Repeat the layers, finishing with a final layer of noodles and marinara sauce on top.
8. Sprinkle shredded mozzarella and grated Parmesan cheese over the top layer of sauce.
9. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
10. Let it cool for a few minutes before slicing and serving.