Vegetarian Pomarola Lasagne

Pomorola, one batch
Mozzarella cheese, 200g, grated
Parmesan cheese, 40g, grated
Lasagne noodles, 375g
Frozen spinach, 500g
Brown onion, 1, diced
Garlic, 1 clove
Ricotta cheese, 400g
Eggs, 2, lightly beaten
Nutmeg, pinch
Olive oil, 1 tbs

Preheat oven to 170 degrees celsius
Fry onion in oil until soft
Add garlic and fry briefly
Add spinach and fry until spinach has collapsed and liquid has evaporated
Combine the ricotta and the eggs and mix well.
Add a pinch of nutmet
Chop the spinach mixture well.
Spread 3/4 cup sauce over base of rectangular baking dish
Place one layer of lasagne noodles over the sauce
Place half of the spinach over the noodles
Place half of the ricotta mixture over the spinach and roughly spread
Sprinkle a handful of mozzarella and some of the parmesan
Add another layer of noodles
Add another tomato layer
Add the rest of the spinach
Add the rest of the ricotta
Add another handful of mozarella
Add another layer of noodles
Add more tomato
Add another layer of noodles
Add more tomato
Sprinkle remaining cheese
Cover with foil
Bake for 50 minutes, remove the foil
Bake for 25 minutes until tomato has caramelised the edges of the pasta and cheese has browned.

The caramelisation and oil combo is amazing.