Ingredients

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.

2. 2

   In a mixing bowl, combine the ricotta cheese, beaten egg, squeezed dry spinach, half of the Parmesan cheese, and a pinch of salt and pepper. Mix well and set aside.

3. 3

   To make the white sauce (béchamel), melt the butter in a saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

4. 4

   Whisk in the flour and cook for another minute to remove the raw flour taste. Gradually pour in the milk while whisking constantly to prevent lumps.

5. 5

   Simmer the sauce for 3-5 minutes until it thickens enough to coat the back of a spoon. Season with salt and pepper, then remove from heat.

6. 6

   Spread a thin layer of the white sauce on the bottom of the baking dish.

7. 7

   Layer 3 or 4 lasagna noodles over the sauce. Spread a portion of the ricotta-spinach mixture over the noodles, sprinkle with some mozzarella, and top with more white sauce.

8. 8

   Repeat the layers until all ingredients are used, finishing with a final layer of noodles topped with the remaining white sauce, mozzarella, and Parmesan cheese.

9. 9

   Cover the dish with aluminum foil and bake for 30 minutes.

10. 10

    Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly. Let it rest for 10 minutes before slicing.