Veggie-packed Spinach and Ricotta Layered Lasagna

Preheat the oven to 400°F (200°C). Grease a 1.5-quart casserole dish with cooking spray. Set aside.

In a large pot, bring salted water to a boil. Add spinach and cook until wilted and tender, about 2 minutes. Remove spinach using a slotted spoon, squeezing out excess water. Set aside.

Cook lasagna in the same boiling water, stirring occasionally, for about 8 minutes or until al dente. Drain and set aside.

In a bowl, mix together spinach, ricotta cheese, mozzarella cheese, egg, nutmeg, basil, salt, and black pepper until well combined.

Layer the casserole dish as follows: spread 1/4 cup pasta sauce on the bottom, followed by 3 lasagna noodles, half of the ricotta-egg mixture, and another 1/4 cup pasta sauce. Repeat with 3 more noodles, remaining ricotta-egg mixture, and 1/4 cup pasta sauce. Place the final 3 noodles on top, followed by 1/4 cup pasta sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese.

Cover the casserole with aluminum foil and bake for 25 minutes. Uncover and continue baking until the lasagna is bubbling and golden brown, about 25 more minutes. Let it rest for 5 minutes before serving.