1. Preheat oven to 190°C (375°F)

2. Heat olive oil in a large skillet over medium-high heat

3. Add ground meat and cook until browned, breaking it into small pieces with a spoon

4. Stir in onion and garlic, cooking until softened, about 5 minutes

5. Add crushed tomatoes, tomato puree, thyme, salt, and pepper

6. Simmer sauce for 15 minutes, stirring occasionally

7. In a small pot, simmer cherry tomatoes in a splash of water for 8 minutes until softened, then set aside

8. Remove meat sauce from heat and mix in baby spinach until wilted

9. In a 23x33 cm (9x13 inch) baking dish, spread a thin layer of meat sauce

10. Lay 4 lasagna sheets over the sauce, slightly overlapping

11. Add another layer of meat sauce, then half the cherry tomatoes

12. Repeat with another layer of pasta, sauce, and remaining cherry tomatoes

13. Top with final pasta layer

14. Spread remaining sauce evenly over the top layer of pasta

15. Sprinkle shredded mozzarella evenly across the surface

16. Bake for 30–40 minutes, or until top is golden, bubbling, and internal temperature reaches 82°C (180°F)

17. Let stand 10 minutes before slicing to set the layers