Skinny Spinach Lasagna

• butter↗2 tablespoon
• minced garlic1 tablespoon
• minced fresh thyme2 teaspoon
• fresh spinach↗6 ounce
• ricotta cheese↗2 lb

  I used 1 lb. whole milk and 1 lb. nonfat

• egg↗1
• salt↗0.5 teaspoon
• nutmeg↗0.25 teaspoon
• lemon juice

  optional, to taste

• no‑boil lasagna noodles↗12
• spaghetti or marinara sauce24 ounce

  I used Trader Joe's tomato basil

• shredded mozzarella cheese2 cup

Step-by-step instructions

1. 1

   Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat.

2. 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. 3

   Preheat the oven to 375 degrees. 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.

4. 4

   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.