Ricotta and Spinach Lasagna | RICARDO

Ingredients

• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 3 tbsp (45 ml) olive oil
• 2 cans (28 oz/796 ml each) plum tomatoes, crushed
• ½ tsp dried oregano
• 18 cups (420 g) baby spinach
• 2 tbsp (30 ml) olive oil
• 1 lb (450 g) ricotta cheese
• ¾ cup (55 g) fresh Parmesan cheese, finely grated
• ¼ cup (60 ml) 35% cream
• Nutmeg, freshly grated, to taste
• 15 lasagna noodles, cooked al dente and lightly oiled
• 2 ½ cups (250 g) mozzarella cheese, grated
• ¼ cup (20 g) fresh Parmesan cheese, finely grated