Smoked Ham and Spinach Lasagna

Cook lasagna noodles according to package instructions and set aside.

Preheat oven to 375°F.

In a large bowl, mix ricotta, egg, and garlic until well combined.

Start the béchamel sauce by melting the butter in a large skillet. Cook onion in butter until softened. Sprinkle flour over the softened onion and stir until onion is covered in moist paste. Add milk 1 cup at a time, stirring well between each addition. Season with the nutmeg and salt. Bring to a boil and reduce the flame to medium-low. Cook for approximately 10 minutes so that the sauce does not taste like raw flour, stirring frequently.

Using a 9 x 13 lasagna pan, assemble the lasagna. Spread a thin layer of the béchamel sauce. Lay 3 noodle strips side by side on top of the sauce. Spread a layer of the prepared ricotta, using half of the mixture. Sprinkle half of the chopped spinach. Then spread half of the cubed ham. Top with ⅓ of the mozzarella and ⅓ of the Parmesan.

Add another layer of the béchamel sauce (using ⅓ of the remaining sauce). Top that base with 3 more noodle strips and repeat another layer. Top the second layer with 3 more noodle strips, the remaining béchamel sauce, mozzarella and Parmesan, in that order.

Bake in the center of the oven for 30–35 minutes or until lasagna is bubbling and starting to turn golden on top. For a nice caramelized look, you can set the oven to broil for the last 3 minutes of cooking.

Let the lasagna sit for at least 15 minutes before cutting to serve.