- Beat the eggs in bowl. Mix in the ricotta, garlic, nutmeg, pepper and 2 Tbsp. of Parmesan. Grate the mozzarella cheese into a second bowl and toss with 3 Tbsp. of the remaining Parmesan.
- Trim a bit of from each lasagna sheet, widthwise, if needed, to ensure they sit flat when set into a 13" x 9" casserole that’s at least 2” deep. (You’ll want to do this because if parts of the lasagna sheets stick out above the pan during cooking, not covered by sauce, they won’t become tender. The trimmings can be set on top of the lasagna sheets when layering them into the lasagna.)
- Spread 1 1/2 cups of strained tomatoes into the bottom of your casserole. Sprinkle sauce lightly with oregano, and then top with 2 lasagna sheets, slightly overlapping them. Top those noodles with half of the spinach/arugula blend.
- Set on two more lasagna sheets, and then press down on them lightly to compress the greens underneath. Top those lasagna sheets with 1 cup of the strained tomatoes, and then sprinkle lightly with oregano. Now set on 1/3 cup of the grated mozzarella mixture.
- Set on two more lasagna sheets. Top and spread those sheets with ricotta mixture, and then top with 2 more lasagna sheets. Top those sheets with the remaining spinach/arugula blend.
- Set on two more lasagna sheets, and then press down on them lightly to compress the greens underneath. Top those lasagna sheets with 1 cup of the strained tomatoes, and then sprinkle lightly with oregano. Now set on 1/3 of remaining grated mozzarella mixture.
- Set on the last 2 lasagna sheets, and spread them with 1 to 1 1/2 cups of strained tomatoes, ensuring the sheets are completely covered. Now top the sheets with remaining mozzarella mixture, and then sprinkle with remaining 1 Tbsp. Parmesan cheese.
- Preheat the oven to 350˚F. Tent lasagna with foil and bake for 50 minutes. Uncover and bake 15 minutes more, or until golden on top and very hot in the centre when tested with the tip of paring knife. Let lasagna rest a few minutes before serving.
Note: Fresh lasagna sheets are sold alongside the other fresh pasta we sell. The brand used in this recipe was Olivieri. They do not require precooking, but they do absorb a lot of moisture when cooked in a lasagna. That’s why a good volume of strained tomatoes, and uncooked spinach and arugula, which exudes moisture during cooking, are used in this recipe. Strained tomatoes, also called passata di pomodoro, is a smooth tomato sauce sold in our bottled pasta sauce aisle. You’ll need 2 bottles of it to get the amount needed for this recipe. Any leftover sauce can be frozen for another use.
Baby spinach and arugula blend is sold in our Produce Department. If unavailable, you could use baby spinach in this recipe.
Recipe Options: Instead of strained tomatoes, you could use your favourite tomato-based, bottled pasta sauce in this recipe. If you do that, omit the oregano from the recipe because that sauce will likely already be flavoured with it and/or another herb.