Spinach Lasagna

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2 tablespoons EVOO

2 tablespoons butter 

2 cloves garlic, chopped

Two 28-ounce cans San Marzano tomatoes 

2 cups passata or tomato sauce 

A handful of fresh basil leaves, torn 

1 small onion, peeled and halved 

Salt and freshly ground black pepper

Salt and freshly ground black pepper 

2 boxes or bags frozen chopped organic spinach, defrosted and wrung dry 

1 1/2 pounds mozzarella, thinly sliced, thickly shredded or diced 

3 cups fresh ricotta (cow or sheep's milk), drained 

2 cups grated Parmigiano-Reggiano (cow's milk) or pecorino (tangy sheep's milk)

2 egg yolks, lightly beaten 

Freshly grated nutmeg, as needed

1 box no-boil flat lasagna noodles, such as Barilla, or 12 curly regular dried lasagna noodles