INGREDIENTS

1 box lasagna noodles

1 large onion, chopped

3 cloves garlic, minced

kosher salt

Freshly ground black pepper

1 tsp. dried oregano

2 packages frozen spinach, thawed and drained of excess liquid

3 c. ricotta

1 large egg

1/2 c. Parmesan

1/2 tsp. ground cinnamon

3 c. mozzarella

2 c. marinara

Freshly chopped parsley, for garnish

DIRECTIONS

1. Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain.
2. In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and oregano. Stir in thawed and drained frozen spinach until completely combined.
3. In a large bowl, stir together ricotta, egg, and Parmesan and season with cinnamon, salt, and pepper.
4. In a large baking dish, layer 5 lasagna noodles so they’re slightly overlapping. Spoon over a thin layer of marinara and top with a layer of spinach mixture and ricotta mixture. Sprinkle with a layer of mozzarella. Repeat, ending with mozzarella.
5. Cover with foil and bake 45 minutes, then remove foil and continue baking 15 minutes more.
6. Let cool 10 minutes, then garnish with parsley, slice, and serve.