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1
Preheat the broiler.
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2
Fill a wide pot with 3 inches of salted water and bring to a boil.
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3
Add the noodles and cook until al dente, about 11 minutes, then drain, transfer to a cutting board and halve crosswise.
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4
Meanwhile, heat the olive oil in a large skillet over medium-high heat.
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5
Add the ground meat and cook, stirring, until browned.
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6
Add the tomato sauce and red pepper flakes and simmer 5 minutes.
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7
Add the spinach and stir until it wilts, then add the ricotta and bring to a low simmer.
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8
Season with salt and remove from the heat.
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9
Toss the mozzarella and 4 tablespoons parmesan in a bowl.
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10
Cover the bottom of an 8-inch-square baking dish with a layer of slightly overlapping lasagna noodles.
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11
Top with half of the meat sauce and half of the cheese mixture.
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12
Repeat with another layer of noodles and the remaining meat sauce and cheese mixture.
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13
Cover with the remaining noodles and sprinkle with the remaining 2 tablespoons parmesan.
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14
Drizzle lightly with olive oil and broil until golden and bubbling, 3 to 5 minutes.
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15
Top with the basil.
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16
Per serving: Calories 671; Fat 33 g (Saturated 14 g); Cholesterol 123 mg; Sodium 747 mg; Carbohydrate 49 g; Fiber 5 g; Protein 44 g
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17
Photograph by Andrew Purcell
