Tomato and Spinach Lasagna | Savor Recipes

Ingredients

• 32 ounces ricotta cheese
• 2 large eggs, beaten
• 1 ¼ cup grated Romano cheese, divided
• 1/4 teaspoon black pepper
• 1 teaspoon kosher salt, divided
• 6 fresh tomatoes, sliced crosswise
• 1/2 cup unsalted butter
• 1/2 cup flour
• 3 cups vegetable broth
• 1 cup 2% or whole milk
• 1/2 teaspoon nutmeg
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 16 ounces baby spinach leaves
• 12 refrigerated pasta sheets or 1 1/2 boxes (24 ounces) dry lasagna noodles
• 4 ounces shredded mozzarella
• 1/4 cup fresh basil, chopped