Romeo's in Toorak Road was a favourite lunch spot when I worked over that way.
I usually ordered the spinach lasagne, it was light and delicious. Meat lasagne can be too heavy at lunchtime.
Here's how I make it at home:
Combine an egg and an extra egg white with two cups of ricotta, half a cup of parmesan, salt and pepper.
Wilt a bunch of chopped spinach with a scored clove of garlic in a little olive oil.
Cook your lasagne sheets.
Base your baking pan with a thin layer of tomato sauce (crushed tomatoes cooked with onions, shredded basil, a dash of sugar and salt - or use a commercial version), top it with, in turn, sheets of lasagne, layers of the cheese mixture, the spinach, grated mozzarella and then more tomato sauce; creating several layers and finishing with more grated mozzarella and a generous sprinkling of parmesan.
Bake in a moderate oven thirty minutes.
Serve with crusty bread, a salad of lettuce, tomatoes, olives, sliced onions, vinaigrette.
And a glass of red.