Directions:

1. Preheat oven to 375 F. Spray 9x13 inch pan with nonstick cooking spray.
2. Wash and dry spinach leaves.
3. Preheat sauté pan to medium low heat. Add 1 tablespoon olive oil and sauté garlic 1-2 minutes. Add spinach. Cook until spinach is wilted. Season with nutmeg, salt and pepper. Set aside.
4. Combine ricotta, eggs and shredded cheese. Season with salt and pepper. Set aside.
5. Pour tomatoes into large bowl. Crush tomatoes with your hand until tomatoes are pureed.
6. Heat sauce pot to medium heat. Add remaining oil and onion. Cook until onion is translucent and fragrant. Add crushed tomatoes. Cook for 2 minutes. Turn off heat. Tear basil leaves then add to tomato sauce.
7. Assemble lasagna: Spread about ¼ cup of tomato sauce on bottom of pan. Layer bottom of baking dish with lasagna sheets without overlapping. Top with 1/3 ricotta mixture followed by 1 cup of mozzarella cheese. Spread 1/3 spinach mixture over ricotta. Top with 1 cup tomato sauce. Repeat these steps for two more layers.
8. Top final layer of lasagna noodles with remaining tomato sauce and 2 cups of cheese.
9. Spray large sheet of aluminum foil with nonstick cooking spray. Tightly cover the lasagna with the aluminum foil sprayed side down.
10. Place on baking sheet and bake for 45 minutes. Uncover and bake for an additional 10 minutes or until cheese has caramelized and is golden brown.
11. Allow to stand for 10-15 minutes before slicing. Enjoy!