Spinach, Pignoli and Goat Cheese Lasagna

If using dry lasagne sheets, cook them according to the manufacturer’s instructions. Stir-fry the chopped onion in a heavy based frying pan until soft. Add the garlic and, quickly, the spinach. Toss and let it steam. Season with salt and pepper and set aside. Crumble the ricotta with a fork and grate the goat cheese. Toast the pine nuts, tossing them in a dry pan. In a greased ovenproof dish, line layers of noodles, spinach, crumbled ricotta and grated goat cheese, seasoning with a bit more salt and pepper. Drizzle each with extra virgin olive oil. Finish with a layer of pasta and cover it with the cheeses. Bake it in a 200C oven until golden on top.