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EGG PASTA: Combine the flour and the salt in a bowl, make a well in the middle, add the egg and the olive oil.
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Using your fingers, lightly and gradually work the egg into the flour so that it is completely distributed throughout.
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When it is well combined, press the mixture together to form a dough.
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Turn it out onto a counter and begin to work it together.
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If it is too dry, add drops of water, a few at a time, to moisten the dough and help it come together.
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Knead the dough for about 10 minutes, until it feels smooth and supple.
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Put it in a plastic bag or wrap it in plastic, and set it aside to rest at least half an hour, preferably an hour before rolling it out.
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LASAGNE: Prepare the pasta dough and set it aside to rest.
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Grate or slice the cheese; then prepare the tomato sauce and spinach-cheese filling.
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Heat the oil in a wide skillet, add the onion, garlic and marjoram or oregano and saute until the onion is transparent and soft.
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Season with salt; then add the tomatoes and wine.
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Cook slowly until the sauce is thickened.
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If the tomatoes are overly tart, correct the acidity by adding a pinch or two of sugar.
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Once they are cooked, pass them through a food mill; then season to taste with a few drops of vinegar, freshly ground black pepper and more salt if needed.
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SPINACH-CHEESE FILLING: Remove the stems from the spinach; discard any bruised or yellow leaves.
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Wash the spinach well in 2 changes of water.
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Roughly chop the leaves into small pieces about an inch square.
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In a wide pan, heat the oil and saute the onion for several minutes; then add half the garlic, the spinach leaves and a sprinkling of salt.
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Cook until the spinach is wilted; then remove it to a bowl and combine it with the ricotta, eggs, Parmesan, the remaining garlic and the parsley and lemon peel.
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Season to taste with salt, freshly ground pepper and a scraping or two of nutmeg.
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BECHAMEL: Melt the butter in a saucepan, add the flour, and cook over low flame for 2-to-3 minutes, stirring continuously.
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Scald the milk in a separate pan, then pour it into the flour-butter mixture, whisking as you do so.
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Season with salt, pepper and a scraping of nutmeg and continue to cook the sauce for 15 minutes over low heat, giving an occasional stir.
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Roll the dough thin, and cut the final strips into pieces that will fit your baking pan.
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Bring a pot of water to a boil and add salt.
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Have ready a large bowl of cold water.
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Cook several pieces of dough at a time.
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Remove them when they rise to the surface, and put them in the cold water to cool; spread on a kitchen towel.
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Preheat the oven to 350F (180C).
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Butter a 9-by-13-inch baking dish and spread half the bechamel over the bottom.
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Piece together several strips of the pasta so that they cover the bottom and hang over the edges of the baking dish.
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(Later they will be folded over the top, effectively sealing in the fillings.)
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Spread 1/2 the tomato sauce over this first layer of pasta and cover with 1/2 the mozzarella.
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Put down another layer of pasta and cover this with 1/2 the spinach-cheese filling.
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Continue with more pasta, tomato and mozzarella, pasta and spinach-cheese filling.
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Finish by laying 1-or-2 strips of pasta down the center and folding the overhanging edges over the top.
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Cover with the remaining bechamel sauce.
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Cover the lasagna with foil and bake for 20 minutes.
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Remove the foil and continue baking for another 15 minutes, or until the top is puffed and browned.
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Let the lasagne rest for a few minutes; then cut it into pieces and serve.
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NOTE: Lasagne can also be made by using commercial fresh pasta sheets,
