Preheat the oven to 180ºC (160° fan-forced). Lightly spray a 2 litre (8-cup) capacity baking dish with oil.
Spray a large non-stick frying pan with oil. Heat over medium-high heat. Crumble in half of the mince. Cook mince, breaking up any lumps with the back of a wooden spoon. Let liquid evaporate and set first batch aside on a plate. Reheat pan, cook remaining mince and remove onto plate.
Add oil, garlic, onion, carrot, celery and eggplant to pan and cook for 4 to 5 minutes or until onion softens. Return mince to pan and add passata, stock and worcestershire. Bring to the boil, reduce heat and simmer, covered, for 15 to 20 minutes or until sauce has thickened and vegetables are tender. Remove from heat, season to taste and stir through basil and spinach.
Alternate layers of meat sauce with the lasagne sheets (trimming to fit) and half the ricotta into prepared dish. In a medium bowl combine remaining ricotta with parmesan and season. Spread top layer with sauce and then top with ricotta parmesan mixture. Sprinkle with nutmeg.
Cook lasagne in oven uncovered for about 25 to 30 minutes until top is golden and bubbling. Garnish top of lasagne with basil leaves and serve with salad.
Add some chilli flakes to the mince mixture for a spicy lasagne.
Swap the ricotta and parmesan for a homemade or store-bought béchamel sauce, if desired.
Buying and storing mince: Refer to use-by-dates on packaged mince and use well within that time. Loose mince purchased from the butcher is best used within 1 to 2 days of buying it. Mince can be frozen for 2-3 months. Lay it out flat to freeze, it will then defrost evenly and quickly. Thaw frozen mince in the fridge, or in the microwave Thaw it on the lowest shelf in the fridge, below and or away from any ready to eat food. If you thaw mince in the microwave it must be cooked right away.