Start by boiling water in a large pot, adding a pinch of salt. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

In a large pan, heat olive oil over medium heat. Add minced garlic, and sauté for about 1 minute until fragrant. Add chopped spinach, seasoning with salt and pepper. Cook until wilted, approximately 2-3 minutes. Remove from heat and let it cool slightly.

In a mixing bowl, combine the ricotta cheese, wilted spinach, salt, pepper, and Italian herbs (if using). Mix well until fully integrated.

Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

Place a layer of cooked lasagna noodles, followed by half of the ricotta-spinach mixture. Add another layer of marinara sauce and a third of the mozzarella cheese. Repeat the layers, finishing with a layer of noodles topped with marinara sauce and the remaining mozzarella and Parmesan cheese.

Cover the baking dish with aluminum foil (shiny side down to prevent sticking) and bake for 25 minutes.

Then remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden.

Allow the lasagna to sit for 10-15 minutes before slicing. This helps it set and makes for easier serving. Enjoy your delicious Vegetarian Lasagna with Spinach & Ricotta with a fresh salad on the side!