Add beans and tomatoes, and season with salt and pepper.
Remove from heat and set aside.
Combine eggs, salt, flour and milk until smooth.
Heat 1 tsp olive oil in a non-stick pan over medium heat then pour in a little bit of the batter, swirling it around the pan so covers the bottom. Cook until crepe is golden underneath then gently turn over to cook other side.
Set aside. Repeat until all batter has been used.
Layer crepes, vegetable sauce and spinach in a baking dish, alternating with a final crepe layer on top.
Dollop ricotta cheese over the lasagne then sprinkle generously with parmesan cheese.