This is one of three recipes from my Lasagna-Three-Ways. When you have a variety of dietary restrictions at the table, this is a surefire way to win. You might be surprised at who picks which as their favorite.
Yields 12 servings | Prep Time: 25 minutes | Cook Time: 60 minutes
For the filling: 2 tablespoons butter / coconut oil 1 tablespoon minced garlic 2 teaspoons minced fresh thyme 6 ounces fresh spinach 2 lbs ricotta cheese (I used Herbed Ricotta / Vegan Ricotta) 1 egg (omit for vegan option) 1/2 teaspoon salt 1/4 teaspoon nutmeg A squeeze of lemon juice (optional, to taste)
For the lasagna: 12 no-boil lasagna noodles 24 oz tomato sauce (I used my Tomato Basil recipe) 2 cups shredded mozzarella cheese (optional for vegan - you can also use dairy-free shredded cheese)
1. Melt the butter in a large skillet over medium heat. Add the garlic and thyme; sauté for 2-3 minutes. Add the spinach; sauté until just barely wilted, about 2 minutes. Remove from heat.
2. In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach pieces (totally optional, but makes for a really nice texture).
3. Preheat the oven to 375 degrees.
4. Spread a little bit of tomato sauce in the bottom of a 9×13 pan. Layer with 3 lasagna noodles, 1/3 of the spinach mixture, 1/4 of the tomato sauce, and 1/4 of the cheese. Repeat and pour 1/2 cup water over the two layers. Repeat once more, ending with noodles, sauce, and cheese. Pour 1/2 cup water over the whole thing again and cover tightly with oiled foil.
5. Bake for 30-40 minutes; when the liquid is bubbling and the noodles have softened, remove the foil and bake uncovered for 10 more minutes. Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.
Note: You can make this the day before and refrigerate until ready to bake.