Ricotta and Spinach Lasagna

Take a large pan with water on high heat. When it starts boiling, put a bit of oil.

Cook 3 lasagna noodles at a time and let them on boiling water for about 3 minutes. Take the noodles off the water and leave them in a bowl with cold water to stop cooking. The noodle will not be completely cooked because it will still go in the oven.

Repeat the noodle cooking process with the remaining noodles. Leave all noodles in the bowl with cold water while preparing the other ingredients.

Take off the spinache leaves from the branches, wash them and chop them.

Get the olive oil and put it on a pan on medium heat. When it is very hot, pour the onion and garlic and let it fry lightly for about 4 minutes.

Add the spinach, mix and let it cook for 7 minutes.

Turn heat off and drain the water from the pan.

Add the ricotta cheese and mix it, smashing the ricotta with a fork. Season the mixture with salt and nutmeg.

To assemble the lasagna, use a ladle to pour the alfredo sauce on the bottom of a oven-safe glass pan and spread the sauce with a spoon.

Put a layer of lasagna noodles on top of the sauce.

Spread a bit of the ricotta and spinach mixture and on top of it, put another ladle of alfredo sauce, always spreading it with a spoon.

Sprinkle 1/3 of the grated parmesan cheese over the sauce.

Repeat the layer process two more times.

Take the lasagna to a pre-heated oven (350F) and let it bake for about 30 minutes, or until cheese is melted.