Spinach and Basil Lasagna

Ingredients

• Eggs
• Egg
• Basil leaves
• Mozzarella cheese
• Half

Directions

1. Make the spaghetti sauce in the pot or slow-cooker according to its directions. Heat the oven to 350° F/175° C.
2. In the medium mixing bowl, combine the ricotta, eggs, and 1/4 cup of the grated Parmesan until blended.
3. Spoon enough prepared sauce into the baking dish to lightly coat the bottom. Arrange 4 lasagna noodles over it, then spoon on more sauce.
4. Scatter half the spinach and basil leaves over the noodles, then add about 1/2 of the cheese mixture. No need for perfection here; just spread it around as evenly as you can, even if it lands in little mounds.
5. Place 4 more noodles on top, followed by another couple ladles of sauce. Add the remaining spinach and basil, then spread over the remaining ricotta mixture.
6. Top with 4 more noodles, then add more sauce. Scatter the Parmesan over the top and cover the dish with foil. You might not need every bit of the sauce.
7. Bake for 45 to 55 minutes in the heated oven. Take off the foil, add the mozzarella cheese, and bake again for about 5 to 8 minutes, until the top is melted, bubbling, and golden brown.
8. Pull the lasagna from the oven and let it rest for about 5 to 10 minutes before you cut into it.