PREPARATION

For the tomato sauce :

1. In a large saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.

2. Add the tomato paste, canned crushed tomatoes, bay leaves, dried oregano, salt, and pepper. Reduce the heat to medium-low and simmer the sauce for about 20-25 minutes, stirring occasionally, until it thickens. Remove the bay leaves and set aside.

Prepare the Spinach and Ricotta Filling:

1. In a pan, heat a little olive oil over medium heat. Add the minced garlic and sauté for about 1 minute.

2. Add the chopped spinach and cook until wilted and any released moisture evaporates. Let it cool.

3. In a bowl, mix ricotta cheese, egg, half of the grated parmesan, ground nutmeg, salt, and pepper. Add the cooked spinach and mix well.

Assemble the Lasagna:

1. Preheat the oven to 180°C (350°F).

2. In a baking dish, spread a thin layer of tomato sauce.

3. Place a layer of pre-cooked lasagna sheets over the sauce.

4. Spread half of the spinach and ricotta mixture over the lasagna sheets.

5. Repeat the process by adding another layer of tomato sauce, lasagna sheets, and spinach and ricotta mixture.

6. Finish with a layer of lasagna sheets, tomato sauce, and sprinkle with grated mozzarella and the remaining parmesan.

7. Cover the dish with foil and bake in the preheated oven for about 30 minutes. Then remove the foil and bake for another 15-20 minutes until the top is golden brown and the lasagna is cooked through.

   Let it rest for a few minutes before serving. The spinach and ricotta lasagna is ready to be enjoyed!