Four Cheese Spinach Lasagna - cooking recipe

Ingredients

12 lasagna noodles (not no-boil)
2 tablespoons olive oil
2 garlic cloves, minced
16 ounces frozen chopped spinach, Thawed & Drained
1 large egg, Beaten
15 -16 ounces ricotta cheese
4 ounces goat cheese
3/4 cup parmesan cheese or 3/4 cup romano cheese, Divided
3 cups mozzarella cheese, Shredded
1 pinch nutmeg, Freshly Grated
1 pinch cayenne pepper
salt & pepper, To Taste
4 cups tomato sauce, homemade or jarred, your choice

Preparation

Heat oven to 350 degrees.
Cook lasagna noodles to al dente, about 8 minutes.
Drain noodles & hang to dry separately (so they do no stick to one another).
Heat olive oil with garlic in a saucepan until garlic is fragrant & sizzling.
Add thawed & drained frozen chopped spinach and cook for a few minutes.
Remove spinach from heat and allow to cool.
Mix together beaten egg, ricotta, goat cheese, 1/2 cup Parmesan or Romano cheese, 2 cups of mozzarella, cooled spinach & garlic and salt & pepper.
Spread bottom of 9 x 13 inch baking dish with about 1/2 cup of tomato sauce.
Lay down 3 lasagna noodles, lengthwise, next to each other but not overlapping.
Spoon a third of the cheese/spinach mixture onto noodles and spread out onto noodles.
Spoon 1/2- 3/4 cup of tomato sauce on top of cheese/spinach mixture.
Repeat with another 2 layers of noodles, cheese/spinach mixture and sauce.
On top of the fourth & final noodle layer, spoon out the rest of tomato sauce and top with remaining 1 cup of mozzarella and 1/4 cup of Parmesan or Romano.
Bake in pre-heated oven, uncovered, for 40 minutes.
Allow cooked lasagna to cool for 25 minutes before cutting and serving.