Lasagna Florentine

1/4 cup minced dried onion (or grated fresh)
1 clove minced garlic (I probably use about 3 cloves)
10 oz frozen chopped spinach, thawed and drained (not just drained, squeeze all the water out--yes, with your hands)
1/8 teaspoon nutmeg
1/2 cup grated Parmesan cheese (plus more to sprinkle on top)
2 cups ricotta cheese (full fat version, please)

4 cups shredded mozzarella cheese

1 28 oz jar spaghetti sauce (I used a 24 oz jar and everything seemed fine)
3/4 cup water

1 8 oz package wide lasagna noodles, uncooked

Heat oven to 375 degrees. In a bowl, combine onion, garlic, spinach, nutmeg, parmesan, and ricotta. In another bowl (a 1 quart measuring cup with a pour spout works great here), combine spaghetti sauce and water. In a 13x9-inch glass baking dish, layer 1/3 of sauce mixture, 1/2 of the uncooked lasagna noodles (I use three length-wise and break one more to fit cross-wise), 1/2 of ricotta mixture (fingers are the best tool here), and 1/2 of the mozzarella cheese. Repeat layers, ending with sauce mixture. Cover tightly with foil. Bake 1 hour. Uncover, sprinkle with more Parmesan cheese. Let stand 10 minutes before serving.