4oz.lasagna noodlesabout 8 sheets or enough for 2 layers
2tsp.olive oil
2lbs.spinachwell-washed
32oz.part-skim ricotta
2eggs
1Tbsp./½ oz. garlicgrated or finely chopped
1tsp.lemon zestfrom about 1 lemon
¼tsp.grated nutmeg
2cups/10 oz. frozen peas
2cups/8 oz. asparaguscut in ½” pieces
½cup/2 oz. grated Parmigiano
8oz.mozzarellagrated, divided
Instructions
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions. Drain, toss with olive oil, and reserve.
Preheat oven to 350ºF. Place the spinach in a large pan over medium heat. If spinach is still wet, simply cover pan and wilt. If it’s dry, add ¼ cup water to the pan, cover, and wilt. Drain spinach. When cool enough to handle, roughly chop it and squeeze out excess liquid.
Place spinach in a large bowl with the ricotta, eggs, garlic, zest, nutmeg, peas, asparagus, Parmigiano and half of the mozzarella. Season to taste with salt and pepper.
Place half the noodles along the bottom of a 9” x 13” pan. Top with half of the ricotta mixture. Repeat with remaining noodles and ricotta mixture.
Strew remaining mozzarella over the top. Place in the oven and cook until heated through (about 30 minutes).