Spring Lasagna

With homemade ricotta and mozzarella in the fridge, lasagna was calling my name. This is pretty basic (apart from the homemade cheese!), but I threw in some nice late spring ingredients. I have been enjoying the thinnings from my basil seedlings and am eagerly waiting for the remaining plants to get bigger. You could also use some fresh oregano in addition or instead. Quantities are approximate.

3-4 cups pasta sauce (tomato-basil would be best)
12 no-boil lasagna noodles (1 12-oz box)
Olive oil
1-2 stalks spring garlic, in thin rounds
1 medium onion, chopped
5-6 cups spinach
1/2 - 1 cup basil leaves
2-3 cups ricotta
2-3 cups shredded or sliced mozzarella (fresh or the regular stuff)

Preheat the oven to 350 degrees.

Spread a thin layer of sauce in the bottom of a 9x13x2-inch baking pan. Place three noodles over the sauce.

Heat a little olive oil in a large saucepan. Add the garlic and onion and saute for 2-3 minutes. Add the rest of the pasta sauce and simmer until heated through. Add the spinach and basil and cook until wilted.

Spread 1/3 of the ricotta over the noodles in the pan, then add a thin layer of sauce. Sprinkle with 1/4 of the mozzarella. Add another three noodles, another 1/3 of the ricotta, another layer of sauce, and another 1/4 of the mozzarella. Repeat one more time. For the final layer, add the noodles, a layer of sauce, and mozzarella on top (no ricotta).

Cover with foil and bake for 30 minutes. Remove foil and bake another 10-15 minutes.

Serves 4-6.