12 refrigerated pasta sheets or 1 1/2 boxes (24 ounces) dry lasagna noodles
4 ounces shredded mozzarella
1/4 cup fresh basil, chopped
01Preheat oven to 350 degrees F.
02Mix together ricotta, eggs, 3/4 cup Romano, pepper, and 1/2 teaspoon salt in a bowl. Place in refrigerator.
03Line a baking sheet with foil or parchment paper and spray with olive oil spray. Place sliced tomatoes on baking sheet and sprinkle 1/4 cup Romano and 1/4 teaspoon salt on top. Place in oven and roast for 15 minutes.
04In a saucepan over medium-low heat, melt butter. Add flour and stir until golden brown. Slowly add in vegetable stock, whisking well. Add in milk, nutmeg, 1/4 cup Romano, and 1/4 teaspoon salt. Whisk together well and simmer approximately five minutes, allowing the white sauce to thicken.
05In a large skillet over medium heat, add oil and garlic. Sauté for 30 seconds then add spinach, using tongs to move spinach around. Cook spinach for approximately 5 minutes then place in a colander, allowing it to drain. Gently squeeze out remaining liquid once cool.
06In a 9x13 baking dish, place a spoonful of white sauce to cover the bottom of the pan. Add a layer of lasagna noodles. Add a layer of ricotta cheese mixture and some sauce. Add a layer of lasagna noodles. Add a layer of ricotta cheese mixture then all the cooked spinach and top with some sauce. Add a layer of noodles. Add the remaining ricotta cheese mixture and top with all but six to eight slices of the roasted tomatoes. Add more sauce and a final layer of noodles. Add sauce and mozzarella cheese. Top with the remaining tomato slices and sprinkle with basil.
07Bake for one hour then allow lasagna to rest and cool at least 15 minutes prior to cutting. If lasagna browns too quickly, place foil on top during final 15 to 20 minutes of cooking.