Slice the onion.

Cut the garlic fine.

Grab the frying pan and add a little olive oil in it.

Put the pan on a large pit on low heat.

Add the onion and cook 3 minutes.

Add the garlic and fry for another 2 minutes.

Turn the heat to low

Add the tomato paste.

Stir with the wooden spoon carefully and cook the puree about 3 minutes. Then smell if the tomato is good. If it smells sour it must bake a little longer, otherwise it's ready.

Spoon in the collected herbs, sugar, the peeled tomatoes and sieved tomatoes.

Top with the bay leaf.

Put a lid on the pan and let simmer for 20 minutes.

Stir occasionally.

At salt and pepper at taste.

Remove from heat and stir the mascarpone through the tomato sauce.

Preheat the oven at 220 degrees Celsius.

Spoon half of the spinach in the oven dish and spread half of the smoked chicken on top.

Spoon ⅓ of the mascarpone tomato sauce in the baking dish.

Cover with a layer of lasagne sheets.

Repeat this last three steps more.

Top the dish with the last tomato mascarpone sauce and sprinkle with grated cheese and slices of mozzarella.

Bake the oven dish for 30 minutes in the oven.