Easy Spinach Garlic Lasagna with Ricotta

Instructions: 

1. Preheat oven to 375° degrees F. Grease a 9 x 13" baking dish with olive oil. 
2. Heat ¼ cup olive oil in a medium saucepan over medium heat. Add garlic and cook, stirring frequently, until beginning to brown around edges and fragrant, about 2 minutes.
3. Add tomatoes and crushed red pepper flakes. Crush tomatoes with a wooden spoon to form a mostly smooth sauce. Season with 1 tsp. salt. Cook until mixture is thickened, about 15–17 minutes. Transfer to a large heatproof measuring glass and, stirring constantly, pour in water to make 3 cups sauce.
4. Meanwhile, mix spinach, ricotta, cream cheese, and Parmesan in a large bowl to combine, then mix in heavy cream. Season with black pepper and remaining 1 tsp. salt.
5. Pour 1/2 cup tomato sauce into prepared baking dish and spread into a thin layer to coat. Place 3 dried lasagna noodles in a single layer on top. Spread 1 cup spinach mixture over evenly. Pour 1/2 cup sauce on top and spread over evenly. Starting with another layer of noodles, repeat process to create 4 more layers. Sprinkle a thin layer of finely grated Parmesan on top and cover pan with foil.
6. Bake lasagna for 45 minutes in the oven. Heat broiler. Uncover lasagna and broil until top is golden brown and bubbly, about 4 minutes. Remove the lasagna from the oven and let cool for at least 5 minutes before serving.
7. Divide pasta into serving dishes and garnish with Parmesan. Serve and enjoy!