2 Tbsp Oil 
½ Onion, finely chopped
1 clove Garlic, minced
2 Tbsp Seven Colours Grill SeasoningTM
½ tsp Black pepper 
1 can Tomato purée 
1 handful Basil leaves 
500 g Spinach, blanched and excess water squeezed out
500 g Ricotta cheese 
1 Egg
2 cups grated Mozzarella cheese
8-10 Lasagna sheets, boiled


Preheat the oven to 180 °C.
In a pan, heat the oil. Add the onion and garlic and cook for a few minutes. Add the Seven Colours Grill SeasoningTM  and pepper. Add the tomato purée and cook for 5 minutes on medium heat. Add the basil and leave to simmer for a few minutes.
In a bowl, mix together the spinach, ricotta, egg and half the mozzarella.
Transfer half of the tomato mixture to an ovenproof dish. Spread the spinach mixture onto the lasagna sheets, then place on top of the tomato mixture. Add the remaining tomato purée and top with the remaining mozzarella.
Cover with tinfoil and bake until cheese melts, about 20 minutes.