Spinach Lasagna with Ricotta

Preparation Time: 20 minutes
Cooking Time: 75 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

A variation of the popular Italian dish that will delight all lovers of vegetable dishes.

First, prepare the tomato sauce. Peel and finely chop the onion and garlic separately. Heat olive oil in a large pot and sauté the chopped onion until translucent. Add the garlic and tomato paste, and cook for 1 to 2 minutes while stirring over low heat. Pour in the pureed tomatoes, mix well, and bring the sauce to a boil. Then reduce the heat and let the sauce simmer slowly for 10 to 15 minutes, or until it thickens nicely. Season with salt and freshly ground pepper to taste.
Clean the spinach leaves, wash them, dry them well, and roughly chop them. Heat a little olive oil in a pan. Add the chopped spinach and quickly sauté it while stirring occasionally—just enough to wilt and soften it slightly. Transfer the sautéed spinach to a bowl and mix it with ricotta, sour cream, and grated Parmesan. Season the mixture with salt, freshly ground pepper, and nutmeg.
Preheat the oven to 180 degrees Celsius. Drain the mozzarella well and slice it thinly. Grease a deep ovenproof dish with olive oil. Spread a layer of lasagna sheets on the bottom and top them with a little tomato sauce. Spread some of the spinach-ricotta mixture over the sauce. Repeat the process and finish with a layer of lasagna sheets, which you top with the remaining tomato sauce. Arrange the mozzarella slices over the sauce.
Bake the lasagna in the preheated oven in the middle rack for about 60 minutes. Once baked, let it rest for a few minutes before serving.