Instructions: Pick over the spinach, removing the thick stems, and wash thoroughly in several changes of cold water. Bring a large pot of salted water to a boil. Add the spinach and blanch about 2 minutes. Drain spinach, running under cold water. Allow spinach to drain completely before chopping coarsely.

Peel the garlic and onion, then chop both fine. Heat 1 T oil in a large pan over medium heat. Add garlic and onion and saute until tender. Add spinach and continue to cook, stirring, until liquid has evaporated. Season with salt and pepper, then set aside.

Peel and trim the carrot, celery and leek, then chop fine. Heat remaining oil in a large pot. Add chopped veggies and sear. stir in the tomatoes. Add salt, white pepper, and crumbled chili pepper, if desired. Cook, uncovered, over medium heat for about 20 minutes, then set aside.

Wash the herbs, remove the leaves and chop fine; stir herbs into the tomato sauce.

Place ricotta in a sieve and press out liquid with a fork. Place drained ricotta, eggs and half the Parmesan in a bowl; mix well. Add salt and white pepper, then set aside.

Cook the lasagna in a large pot of boiling salted water for about 8 minutes or until al dente. Rinse under cold water, then spread the strips out on the work surface. Cut the mozzarella in slices.

Preheat oven to 400 F (200 C). Fill a large baking dish in layers, starting with the pasta, then some ricotta mixture, spinach, mozzarella slices, another layer of pasta, tomato sauce, spinach and mozzarella, ending with another layer of pasta. Sprinkle the remaining Parmesan on top and dot with butter.

Bake lasagna for about 40+ minutes or until the top is golden brown.

Makes six servings.

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