Preheat & Prepare:

• Preheat oven to 400°F (200°C).
• Spray a 1 1/2-quart casserole dish with cooking spray and set aside.

2. Cook the Spinach & Noodles:

• Bring a large pot of salted water to a boil.
• Boil the spinach for about 2 minutes until wilted, then drain and press out excess water.
• Cook the lasagna noodles in the same boiling water for about 8 minutes until al dente, then drain.

3. Prepare the Ricotta Mixture:

• In a bowl, mix the spinach, ricotta, 1/2 cup mozzarella, egg, nutmeg, basil, salt, and black pepper until well combined.

4. Assemble the Lasagna:

• Spread 1/4 cup pasta sauce on the bottom of the prepared dish.
• Layer 3 lasagna noodles, half of the ricotta mixture, and 1/4 cup pasta sauce.
• Repeat with 3 more noodles, the remaining ricotta mixture, and another 1/4 cup pasta sauce.
• Finish with the last 3 noodles, the remaining pasta sauce, and the remaining mozzarella.
• Sprinkle with Parmesan cheese and cover with foil.

5. Bake:

• Bake for 25 minutes covered.
• Remove foil and bake for another 25 minutes until bubbling and lightly browned.
• Let lasagna rest for 5 minutes before serving.