Spinach and pine nut lasagna

Name: Spinach and pine nut lasagna
Cuisine: European, Italian, Mediterranean
Ingredients: 250g pack fresh lasagne sheets; 125g mozzarella, sliced; 30g parmesan or vegetarian alternative, grated; For the tomato sauce; Glug olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 150ml red wine; 2 x 400g tins chopped tomatoes; 1 tsp sugar; 2 tbsp vegetarian Worcester sauce (we like Biona, from Holland & Barrett and Ocado); 2 tbsp tomato purée; Bunch fresh basil, chopped; For the spinach and ricotta sauce; 375g spinach; Knob of butter; 500g ricotta; 250g mascarpone; 4 medium free-range egg yolks; Grated zest 1 lemon; Pinch freshly grated nutmeg; 40g parmesan or vegetarian alternative, grated