Put spinach in a medium saucepan of salted boiling water. Drain and refresh in iced water, then squeeze out as much water as possible. Finely chop and combine in 
a large bowl with ricotta, garlic, egg and half of the parmesan to form a smooth, spreadable paste. Season with salt, if necessary, pepper and nutmeg.
2.To make bechamel sauce, melt butter in a small saucepan over a medium-high heat. Stir in flour and cook, stirring, 
for 1-2 minutes. Remove 
from heat and slowly add milk, whisking until combined. Return to heat and cook, stirring, for 4 minutes or 
until mixture thickens. Season with salt and pepper.
3.To make tomato sauce, heat oil in a large frying pan over a medium-high heat. Add eschalot and cook for 
1-2 minutes. Add tomato and dried herbs, then reduce heat and simmer for 4-5 minutes. Season with salt and pepper.
4.Preheat oven to 200°C. To assemble dish, spread 
a little of the tomato sauce over base of a 30 x 25cm baking dish. Lay one-third of the lasagne sheets over sauce, top with one-third of the spinach mixture and drizzle with one-third 
of the bechamel. Repeat twice to complete two more layers. Sprinkle over remaining parmesan and bake for 45 minutes or 
until golden brown. Sprinkle over basil leaves and serve.
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