Start with the meat sauce. On a medium/high heat fry the onion in a teaspoon of olive oil until it becomes translucent. This should take about 5 minutes. Add the ground beef, thyme, and season to taste.  Stirring continuously cook the meat until it’s nicely browned. Add the tomato sauce and beef cube and stir until it comes to a boil. Reduce the heat and simmer for about 20 minutes until the sauce is nicely thickened. If it’s too watery, cook for longer or add a teaspoon of corn flour. You do not need a watery sauce. Turn it off and allow it to cool down. Boil the pasta as per instructions and let it cool a bit. In a small bowl combine the eggs, sour cream, parmesan, and parsley. Add some freshly ground pepper. Add this mixture to the pasta. Mix well. To assemble, line an oven-proof 22cm bowl with baking paper and place some pasta mixture at the bottom. Create a ‘nest’ covering the edges and fill it with Asiago cheese followed by the spinach. Make sure that you create a pasta ‘wall’ between the fillings and the bowl. Cover the spinach with more pasta and press down firmly with a spoon so you’ll get a compact result. Add the ricotta and some parmesan and repeat the pasta process. Finally, create a thicker pasta ‘wall’ and fill it with the meat sauce. Add some more parmesan. Add the remaining pasta and press firmly. You should fill the bowl to the brim. Cover everything with aluminum foil and bake in a preheated 200°c oven for 30 minutes. Remove the foil and bake for another 10 minutes until you get some color on the surface. Remove from the oven and allow it to cool down for at least 30 minutes. Carefully flip it upside down on a round baking dish, remove the bowl and baking paper, and top the dome with plain tomato sauce, béchamel and grated parmesan. Bake in a preheated 220°c oven for 20 – 30 minutes or until it goes golden brown.