Vegetarian Lasagna with Spinach

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Cookware: oven

2. Step 2

   Heat the olive oil in a large saucepan over medium heat. Cook the onion for 6 minutes, then add the garlic and cook for 1 minute.

   Timer: 7 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 ml Olive Oil, 150.0 gr Onion

   Cookware: large saucepan, wooden spoon

3. Step 3

   Stir in the tomato passata, oregano, ⅝ tsp (4 gr) salt, and 1 gr black pepper. Simmer uncovered over low heat until slightly thickened.

   Timer: 12 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Dried Oregano, 4.0 gr Salt, 800.0 ml Tomato Passata

   Cookware: large saucepan, wooden spoon

4. Step 4

   Combine the spinach, ricotta, eggs, nutmeg, 50 gr Parmesan, the remaining ⅝ tsp (4 gr) salt, and the remaining black pepper in a mixing bowl.

   Ingredients used: 1.0 gr Black Pepper, 2.0 piece Egg, 1.0 gr Ground Nutmeg, 50.0 gr Parmesan Cheese, 500.0 gr Ricotta Cheese, 4.0 gr Salt, 450.0 gr Spinach

   Cookware: mixing bowl, wooden spoon

5. Step 5

   Spread a thin layer of tomato sauce in the baking dish. Add alternating layers of lasagna sheets, spinach filling, tomato sauce, and mozzarella; finish with sauce, mozzarella, and 25 gr Parmesan.

   Ingredients used: 250.0 gr Lasagna Sheets, 300.0 gr Mozzarella, 25.0 gr Parmesan Cheese

   Cookware: baking dish, wooden spoon

6. Step 6

   Cover the baking dish tightly with aluminum foil and bake at 190°C.

   Timer: 30 min (fixed)

   Cookware: aluminum foil, baking dish, oven

7. Step 7

   Remove the foil and continue baking until the top is browned, the sauce bubbles at the edges, and the center reaches 74°C.

   Timer: 15 min (fixed)

   Cookware: aluminum foil, baking dish, oven

8. Step 8

   Rest the lasagna before slicing and serving.

   Timer: 15 min (fixed)

   Cookware: baking dish