Lasagna with Spinach

Rinse the spinach and remove the thick stems. Boil the eggs in plenty of water for 8 minutes until hard-boiled and remove from the heat. Peel and finely chop. Blanch the tomatoes, rinse with cold water, peel, cut in half, remove seeds and finely chop. In a saucepan, heat 2 tablespoons butter, stir in the flour and gradually pour in the milk. Simmer for 10 minutes on low heat. Season with salt and pepper. Peel the onion and garlic, finely chop both and fry in olive oil. Add the spinach and cook briefly. Remove from heat. Grease a baking dish, distribute some sauce on it and line it with lasagna sheets. Layer some spinach, diced tomatoes, pine nuts, chopped eggs, grated cheese and more sauce. Repeat the procedure, with as the final layer being cheese and sauce on top. Top with remaining butter and bake in the oven about 40 minutes. Serve on warmed plates.