1.Make tomato sauce. Heat oil in large saucepan, add onion, carrot, celery and parsley; cook, stirring occasionally, until vegetables soften. Add garlic; cook, stirring, 1 minute. Add wine; cook, stirring, until almost evaporated. Discard parsley stalks. Add paste; cook, stirring, 3 minutes. Add sauce; simmer, uncovered, about 15 minutes.
2.Make cheese sauce. Melt butter in medium saucepan, add flour; cook, stirring, until mixture thickens and bubbles. Gradually add milk; stir until mixture boils and thickens. Reduce heat; cook, stirring, 1 minute, remove from heat. Add cheese, stir until melted.
3.Preheat oven to 200°C/180°C fan-forced.
4.Cook sausages in oiled large frying pan until browned all over; drain then slice thinly.
5.Combine spinach, ricotta, nutmeg, parmesan and egg in medium bowl.
6.Spread 1/2 cup of the cheese sauce over base of 20cm x 30cm ovenproof dish. Top with two pasta sheets then spread with half the spinach mixture. Sprinkle with half the sausage; cover with 1 cup of the tomato sauce then half the remaining cheese sauce.
7.Top with two pasta sheets. Spread remaining spinach mixture over pasta; sprinkle with remaining sausage. Spread with 1 cup tomato sauce, then remaining cheese sauce. Top with remaining pasta, then half the remaining tomato sauce. Top with mozzarella; spread with remaining tomato sauce.
8.Bake lasagne, covered, 30 minutes. Uncover, bake further 10 minutes or until browned. Stand 10 minutes before serving.