Preheat oven to 350°F/175°C.Cook noodles according to package directions.In saucepan, sauté onion in oil over medium heat until it starts to brown. Add garlic and sauté for 1 minute. Set aside to cool.Meanwhile, in bowl, combine ricotta cheese, egg, spinach, salt, pepper and nutmeg. Add to onion mixture and stir well.On bottom of lightly oiled 9 x 13 in. (22 x 33 cm) casserole dish, spread 1/2 cup (125 mL) of Bolognese sauce followed by 3 noodles.Spread 1 1/2 cups (375 mL) Bolognese sauce, 1 cup (250 mL) mozzarella and 1/3 cup (75 mL) parmesan cheese. Lay down 3 lasagna noodles, 1 1/2 cups (375 mL) Bolognese sauce, 1 cup (250 mL) mozzarella, 1/3 cup (75 mL) parmesan and 3 noodles.Evenly spread ricotta filling, last 3 noodles and remaining Bolognese sauce. Top with remaining parmesan and mozzarella.Bake for 30-40 minutes or until the liquid on the sides of the dish bubbles. Garnish with chopped parsley and serve.

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12 lasagna noodles 3/4 cup (190 mL) chopped onion 1 Tbsp. (15 mL) olive oil 1 clove garlic 1 cup (250 mL) low fat ricotta cheese 1 egg 1/4 cup (60 mL) frozen spinach thawed, drained and squeezed dry 1/4 tsp. (1 mL) Salt 1/4 tsp. (1 mL) black pepper 1/2 pinch of nutmeg 5 1/2 cups (1,38 L) bolognese sauce 2 3/4 cups (700 mL) grated low fat mozzarella 1 cup (250 mL) grated Parmesan cheese 2 Tbsp. (30 mL) chopped parsley