1. Preheat Oven 350 degrees F.
2. Prepare lasagna noodles as directed. Drain and set aside to cool while preparing the sauce.
3. In a large cast iron frying pan cook the ground beef and set aside. Drain the fat from the pan.
4. Heat a large cast iron frying pan with 2 – 3 tbs. olive oil and add the sliced onion, chopped garlic and seasonings.
5. Sauté until the onions are softened and slightly golden and the garlic is fragrant.
6. Add the crushed tomatoes and continue to simmer on a gentle heat.
7. Add the cooked ground beef to the sauce and simmer on a gentle heat while preparing the ricotta.
8. In a large bowl place, the ricotta cheese, grated Romano cheese, eggs, seasonings, raisins, capers and mix.

Assembly:

1. Drizzle a large baking dish with a tablespoon or two of olive oil.
2. Line the bottom of the baking dish with the lasagna noodles and spoon the prepared ricotta over the noodles followed by the baby spinach followed by the tomato sauce followed by the shredded mozzarella followed by grated Romano cheese.
3. Continue this process until the ingredients are used up.
4. Finish off with the tomato sauce, a drizzle of olive oil and grated Romano cheese.
5. Bake for 30 – 35 minutes.
6. Allow to cool down for 10 – 15 minutes before cutting into.