Cook the Pasta: Bring a large, salted pot of water to a boil.
Cook the lasagne noodles according to package directions, but pull them out when they are still slightly underdone (al dente). They will finish cooking in the oven. For fresh pasta, cook for just a minute.
Drain the noodles and lay them flat on a clean kitchen towel to prevent sticking.
Prepare for Assembly: Preheat your oven to 400°F / 200°C.
Grease a 9x13 inch (or similar size) rectangular baking dish with the butter or olive oil.
Spread a thin layer of tomato sauce across the bottom of the dish.
Build the First Layer: Arrange a single layer of noodles in the dish, trimming them to fit if necessary.
Top with a layer of tomato sauce, one-third of the chopped spinach, and one-fourth of the ricotta (crumble it over with your fingers).
Sprinkle with Parmesan, salt, and pepper.
Continue Layering: Repeat the process twice more: noodles, sauce, spinach, ricotta, Parmesan, salt, and pepper.
Add the Final Layer: Top with the remaining noodles, the rest of the tomato sauce, and the last of the ricotta and Parmesan. Be generous with the cheese on top to ensure a beautiful golden crust.
Bake to Perfection: Bake for about 30 minutes, or until the sauce is bubbling and the cheese is melted and lightly browned.
Rest and Serve: Remove the lasagne from the oven and let it rest for at least 10 minutes before slicing and serving. This helps the layers set.
Enjoy!
In a pinch, store-bought egg roll wrappers make a surprisingly excellent and tender substitute for fresh pasta sheets.
Don't overcook your pasta! It will continue to cook in the oven, so pulling it when it's al dente is key to avoiding a mushy lasagne.
