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1
Heat the oven to 350 degrees F (it will take at least 20 minutes to warm up).
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2
Mix together the garlic, ricotta, spinach, half of the Parmesan, and the egg in the bowl until smooth.
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3
Season with salt and pepper.
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4
Spread a fifth of the tomato sauce on the bottom of the baking dish.
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5
Overlap a quarter of the noodles in a layer on top of the sauce.
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6
Its OK if they dont completely cover the surface area.
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7
Spread a fifth of the tomato sauce on top of the noodles.
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8
Dollop a third of the ricotta mixture in a few spots over the noodles and flatten the dollops (the ricotta mixture will spread out when it heats up).
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9
Lay a quarter of the mozzarella on top.
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10
Repeat the process by laying a quarter of the noodles in the opposite direction than you did before, top with a fifth of the tomato sauce, a third of the ricotta mixture, and a quarter of the mozzarella.
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11
Repeat once more: a quarter of the noodles in the opposite direction, a fifth of the tomato sauce, the last third of the ricotta, and a quarter of the mozzarella.
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12
Cover with the last quarter of the noodles, top with the last fifth of the tomato sauce, last quarter of the mozzarella, and sprinkle with the remaining Parmesan.
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13
Cover the baking dish with aluminum foil and bake until the lasagna is bubbly around the edges, about 35 minutes.
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14
Remove the foil and bake another 15 minutes, until the top is bubbly and light golden brown.
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15
Let the lasagna rest 10 to 15 minutes before slicing, or it will be too runny.
