I love this recipe because it’s low maintenance, so I can put it in the oven and then finish weird things in my apartment while it cooks (as long as I set my timer to remind myself). There’s something comforting about digging up the big chunks of lasagna noodles covered in red garlic sauce. Also, the spinach makes me feel a bit healthy.
Technical tip: Grating the garlic helps distribute it more evenly throughout the sauce.
Heat the oven to 425 F. In a 9×13-inch baking dish, place the crushed tomatoes, 2 teaspoons salt, garlic, red pepper flakes, harissa, if using, and 2 tablespoons of olive oil; stir well to combine. Break up the lasagna noodles and immerse them as best you can in the sauce.
Cover tightly with foil and bake for 25 minutes, until the noodles are tender to the bite. Remove, season to taste with salt, then stir in the spinach, mix in half the parmesan and half the mozzarella. Spread the rest of the parmesan and mozzarella on top.
Bake, uncovered, until mozzarella is melted and sauce is bubbly, about 20 minutes longer. Drizzle with oil, more cheese, herbs and serve.