Finely chop your bacon and fry off in a dry, hot pan until crispy. You obviously leave this out if you wanted a vegetarian version of this
Finely dice your red onion, garlic and shallots and add in with the crispy bacon until coated and translucent
Roughly chop your English spinach and add into the pan
When that's cooked down, add in the big bag of baby spinach (or any greens you like) until wilted then transfer into a bowl
Finely chop half a bunch of dill (you could substitute for basil or whatever herb is your fave) and add into the mix with the ricotta, a bit at a time stirring all together until combined
If you were using fresh lasagne sheets I imagine you would cut them into either small squares with the filling down one side and roll like a sausage roll, or bigger sheets then cut to size. If you use dried shells you could try the piping method, or if like me, you like to punish yourself, use the teaspoon and end of a chopstick method to get the filling into the shells
Line up the filled shells into a baking dish
Pour your tomato pasata over the top straight from the jar or bottle and smooth out with the back of your spoon. Mum adds a drizzle of cream on top too (I meant to do this but forgot) the cheese and bake in a hot oven (180 degrees fan forced) until golden on top - about 30 mins. I made mine a few hours before cooking and it was fine to do. I do this for lasagnes too - make ahead, whack in the fridge and then bake when you are ready. Your future self will be so smug when the dishes are already done and all you have to do is bake.