Ingredients

• For the tomato sauce:
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, peeled and smashed
• 1 medium yellow onion, finely chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/8 teaspoon dried red pepper flakes (more if you like it hot)
• 1 28-ounce can chopped tomatoes
• 1 bay leaf
• For the ricotta filling:
• 5 ounces frozen chopped spinach, thawed and squeezed dry
• 1/2 cup ricotta cheese
• 2 ounces (about 1/2 cup) grated Swiss cheese
• 4 ounces whole milk mozzarella, diced
• 1/4 cup grated Parmesan cheese
• pinch of cayenne pepper
• pinch of nutmeg
• 2 egg yolks
• 8 ounces lasagna noodles

Serves 4 to 6