Combine Ingredients: In a large bowl, mix the ricotta cheese, egg, grated Parmesan, nutmeg (if using), shredded basil, and the cooled spinach. Season with salt and pepper.
Step 4: Cook the Lasagna Noodles
Boil the Noodles: In a pot of boiling salted water, cook the lasagna noodles until they are softened but still very al dente. They will finish cooking in the oven. Once cooked, place the noodles in a bowl of cold water to prevent sticking.
Step 5: Assemble the Lasagna
Grease the Pan: Grease a 9×13-inch lasagna pan with olive oil and spread a spoonful of tomato sauce over the bottom. Layer the Ingredients: Add a layer of pasta over the sauce, cutting any to make an even single layer. Spread more sauce on top of the noodles, followed by an even layer of the ricotta mixture. Top with one third of the grated mozzarella and season with salt and pepper. Repeat the Layers: Repeat the layers for the remaining ingredients, finishing with a layer of grated mozzarella and Parmesan on top.
Step 6: Bake
Bake the Lasagna: Place the assembled lasagna in the preheated oven and bake for 30 minutes, or until the top is bubbling and golden brown.
Step 7: Serve
Cool and Serve: Let the lasagna cool for 5-10 minutes before slicing and serving.
Valuable Tips for Seamless Cooking
Helpful Tip: Prevent Noodles from Sticking
After boiling, place lasagna noodles in cold water to stop the cooking process and prevent them from sticking together.
Helpful Tip: Make Ahead
Prepare the lasagna a day in advance and refrigerate. This allows the flavors to meld together beautifully.
Helpful Tip: Ensure Even Layers
Use a spoon to spread the ricotta mixture and sauce evenly for consistent layers and flavors.
Storage and Reheating Tips
Storage:
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: For longer storage, freeze individual portions for up to 2 months. Wrap tightly in plastic wrap and foil.
Reheating:
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