Ingredients:

For the Lasagna Layers:

• 12 lasagna noodles, cooked and drained

For the Spinach and Cheese Filling:

• 1 pound fresh spinach, washed and chopped
• 1 pound ricotta cheese
• 1 cup grated Parmesan cheese
• 2 eggs
• Salt and black pepper, to taste
• Freshly grated nutmeg, to taste

For the Béchamel Sauce:

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups whole milk
• Salt and white pepper, to taste

For the Tomato Sauce:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and black pepper, to taste

For Assembling the Lasagna:

• 2 cups shredded mozzarella cheese
• Grated Parmesan cheese, for topping
• Fresh basil leaves, for garnish (optional)

Instructions:

For the Spinach and Cheese Filling:

1. Cook the Spinach:

   • In a large skillet, wilt the chopped spinach over medium-high heat. Drain any excess liquid and let it cool.

2. Prepare the Cheese Mixture:

   • In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, eggs, salt, black pepper, and freshly grated nutmeg. Mix until well combined. Add the cooked and cooled spinach and mix again.

For the Béchamel Sauce:

1. Melt Butter:

   • In a separate saucepan, melt the butter over medium heat.

2. Add Flour:

   • Add the all-purpose flour and whisk constantly until the mixture forms a smooth roux.

3. Whisk in Milk:

   • Gradually add the whole milk to the roux, whisking continuously to prevent lumps from forming. Continue to whisk and cook until the sauce thickens, which takes about 10-15 minutes. Season with salt and white pepper to taste.

For the Tomato Sauce:

1. Sauté Aromatics:

   • In a separate skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic and sauté until they are softened and fragrant.

2. Add Tomatoes:

   • Pour in the crushed tomatoes, dried basil, dried oregano, salt, and black pepper. Simmer the sauce for about 20-30 minutes, allowing the flavors to meld.

For Assembling the Lasagna:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C).

2. Layer the Lasagna:

   • In a greased 9x13-inch baking dish, spread a small amount of the béchamel sauce to prevent sticking. Place a layer of cooked lasagna noodles on the sauce.

3. Add Spinach and Cheese Filling:

   • Spread a portion of the spinach and cheese filling over the noodles, followed by a layer of shredded mozzarella cheese.

4. Repeat Layers:

   • Continue layering with lasagna noodles, béchamel sauce, tomato sauce, spinach and cheese filling, and mozzarella cheese. Repeat until all ingredients are used, finishing with a layer of lasagna noodles.

5. Top with Cheese:

   • Sprinkle grated Parmesan cheese over the top layer of lasagna.

6. Bake:

   • Cover the baking dish with foil and bake for about 25-30 minutes. Then, remove the foil and bake for an additional 15-20 minutes or until the lasagna is hot, bubbly, and golden brown.

7. Garnish and Serve:

   • Garnish the Lasagna Magro with fresh basil leaves if desired. Allow it to cool for a few minutes before serving.

Lasagna Magro is a classic Italian dish that's perfect for vegetarians and cheese lovers. Enjoy the layers of pasta and the rich and creamy spinach and cheese filling!