For 2p, chop 2 garlic cloves. Heat a large pan. Add a drizzle of olive oil. Add the garlic and 500 grams of fresh, clean spinach. Bake until the spinach has reduced until 3 handfuls of vegetables. Drain. Mix with 175 grams of ricotta, pepper and salt.
Put 2 garlic cloves, 1 large handful of fresh basil, 1 chili and 1 can of tomatoes in the blender. Taste, add pepper and salt.
Slice 2 large red onions.
Oil a rectangular oven dish. Start with tomatoe sauce. Put 1 thin sheet of fresh ready made pasta (svogliavelo), continue with tomato sauce, spinach ricotta and sliced onions, pasta sheet, repeat. Finish with lasagna and the mixture of 75 grams of ricotta, 2 table spoons of pine nuts, pepper and salt and a few slices of onion.
Heat the oven at 180°. Bake the lasagna for approx 40 mins. Cover once the surface is golden brown.