Tomato and Spinach Lasagna

Name: Tomato and Spinach Lasagna
Cuisine: European, Italian, Mediterranean
Ingredients: 32 ounces ricotta cheese; 2 large eggs, beaten; 1 ¼ cup grated Romano cheese, divided; 1/4 teaspoon black pepper; 1 teaspoon kosher salt, divided; 6 fresh tomatoes, sliced crosswise; 1/2 cup unsalted butter; 1/2 cup flour; 3 cups vegetable broth; 1 cup 2% or whole milk; 1/2 teaspoon nutmeg; 2 tablespoons extra virgin olive oil; 2 cloves garlic, minced; 16 ounces baby spinach leaves; 12 refrigerated pasta sheets or 1 1/2 boxes (24 ounces) dry lasagna noodles; 4 ounces shredded mozzarella; 1/4 cup fresh basil, chopped