Beat the ricotta with the garlic clove, grated Parmesan, chopped parsley, salt, pepper and egg. Prepare a bolognese sauce, cook the vegetables in olive oil until soft, stir in the minced meat and season with the oregano, salt and pepper. Sir in the wine, allow evaporation and pour in the tomato pulp, top up with enough chicken stock and simmer for 45 minutes until thick sauce. Place the lasagne sheets on a flat surface, spread with the ricotta filling, next spread a layer of bolognaise sauce and roll. Put the lasagne rolls in a greased baking dish, spoon over the remaining bolognaise sauce, drizzle with cream and sprinkle with the grated Swiss cheese. Bake for 20 minutes in a hot oven, serve with spinach leaves and a drizzle of olive oil.