Warm the olive oil in a saucepan over medium heat. Add the sliced garlic and cook gently for 1–2 minutes until fragrant and just turning golden — don't rush this step, it builds the foundation of your sauce. Add the crushed tomatoes, sugar (if using), chilli flakes and salt. Stir well and let the sauce simmer uncovered for 20 minutes, stirring occasionally, until it has deepened in colour and thickened beautifully. Remove from the heat, stir through the torn basil and taste — adjust seasoning generously.

While the sauce simmers, make your filling. The most important step here is getting the spinach truly dry — wrap it in a clean tea towel and wring it out as firmly as you can. Excess moisture is the enemy of a great filling. Place the drained ricotta, chopped spinach, minced garlic, parmesan, egg, lemon zest, nutmeg, salt and pepper into a large bowl and mix until well combined. Taste and adjust the seasoning — it should be well-seasoned and full of flavour.

Preheat your oven to 180°C fan-forced. Spread a generous layer of tomato sauce over the base of a large baking dish. Lay a fresh lasagne sheet out flat and spoon a generous line of filling along one edge. Roll it up firmly and place seam-side down in the baking dish. Repeat with the remaining sheets and filling, nestling each roll snugly alongside the last.

Spoon the remaining tomato sauce generously over the top, making sure every bit of pasta is covered — any exposed edges will dry out in the oven. Scatter over the torn mozzarella and extra parmesan.

Cover tightly with foil and bake for 25 minutes. Remove the foil and bake for a further 15 minutes until the cheese is golden and bubbling. Allow to rest for 5–10 minutes before serving — this helps everything hold together beautifully on the plate.