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Spinach Lasagna

6 whole bulbs of garlic
Fresh lasagne sheets
Bunch of English spinach (spinach in U.S.)
A couple of tablespoons of roasted pine nuts
Juice from one lemon
6 fresh tomatoes (preferably roma tomatoes)
A handful or so of torn basil leaves
Cracked black pepper
Tub of ricotta cheese (500g)
Dill (preferably fresh, but dried is ok)
Parmesan cheese

Slice tops off garlic bulbs and roast in a moderate
oven for about half an hour, until soft.

Once cool, squeeze garlic out of its skin (should be
the consistency of puree). Mix with lightly steamed
English spinach (a minute or less in the microwave should
do it), roasted pinenuts and lemon juice.

Lightly oil a lasagne dish and place one layer of
pasta. Top with garlic/spinach mixture. Place another
layer of pasta on top.

The next layer is sliced tomatoes and basil, and some
cracked pepper. Again, topped with a layer of pasta.

This is followed by the ricotta mixed with dill to
taste. Followed by some shaved/grated parmesan.

Bake in a moderate oven, until top is brown.