In a pot, soften the onion and garlic in the oil. Add the tomatoes and bring to boil. Simmer, uncovered, for 15 minutes. Season with salt and pepper. Pour half of the sauce into a 13 x 9-inch (33 x 23 cm) baking dish. Set aside.
Meanwhile, in a large pot or skillet, wilt the spinach in the oil with the garlic. Drain and let cool.
In a bowl, combine the spinach, ricotta, Parmesan and 1 cup (100 g) of mozzarella. Add the nutmeg. Generously season with salt and pepper.
With the rack in the middle position, preheat the oven to 350°F (180°C).
In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Let cool.
On a work surface, lay out the pasta squares. Place about 1/3 cup (75 ml) of the filling in the centre of each square. Form into square packets by folding the four pointed edges towards the centre over the filling.
Place the packets side-by-side in the baking dish, folded side down. Drizzle with the remaining sauce and sprinkle with the remaining mozzarella. Bake for 30 minutes. Finish under the broiler, if desired. Garnish with basil.
Here is a new and refined way to serve fresh lasagna. The filling is placed in the center of the pasta and folded into small packets. You only have to place the packets, side-by-side, folded side down, in a baking dish.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.