Lasagna al Forno with Spinach and Ricotta

This Lasagna al Forno is a delightful twist on the classic Italian dish, featuring layers of rich meat sauce, creamy ricotta, and fresh spinach. The creative addition of a hint of nutmeg in the ricotta mixture adds warmth and depth, while the mozzarella melts beautifully for a perfect finish. It's a comforting, hearty meal that respects traditional culinary principles while offering a unique flavor profile.

Ingredients:

• 9 lasagna noodles
• 1 lb ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 28 oz can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 2 cups fresh spinach
• 15 oz ricotta cheese
• 1 egg
• 1/4 tsp nutmeg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, brown the ground beef over medium heat. Add chopped onion and minced garlic, cooking until softened.
3. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for about 20 minutes.
4. Meanwhile, in a bowl, combine ricotta cheese, egg, nutmeg, and a pinch of salt. Mix until smooth.
5. Cook the lasagna noodles according to package instructions until al dente, then drain.
6. In a 9x13 inch baking dish, spread a layer of meat sauce on the bottom. Place three lasagna noodles over the sauce.
7. Spread half of the ricotta mixture over the noodles, then layer half of the spinach and a third of the mozzarella.
8. Repeat the layers: meat sauce, noodles, ricotta, spinach, and mozzarella.
9. Top with the remaining noodles, meat sauce, mozzarella, and sprinkle with Parmesan cheese.
10. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
11. Let it cool for 10 minutes before slicing and serving.