# Components:
→ Vegetables
01 - 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
02 - 1 tablespoon olive oil
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2 cups fresh spinach, roughly chopped
→ Dairy
06 - 2 cups ricotta cheese
07 - 2 cups shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
09 - 1 large egg
→ Sauce
10 - 3 cups marinara sauce
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried basil
13 - Salt and freshly ground black pepper, to taste
→ Other
14 - 9 no-boil lasagna noodles or regular noodles cooked according to package directions
15 - Fresh basil leaves, for garnish (optional)
# Directions:
01 - Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
02 - Arrange eggplant slices on baking sheets. Brush with olive oil and sprinkle lightly with salt. Roast for 20 minutes, flipping halfway, until tender and golden. Reduce oven temperature to 375°F (190°C).
03 - Heat a splash of olive oil in a large skillet over medium heat. Sauté onion until translucent, about 4 minutes. Add garlic and cook for 1 minute. Stir in spinach and sauté until wilted. Remove from heat and allow to cool slightly.
04 - In a mixing bowl, combine ricotta cheese, egg, sautéed spinach mixture, 1/4 cup Parmesan cheese, oregano, basil, salt, and pepper. Mix thoroughly until fully incorporated.
05 - Spread 1/2 cup marinara sauce over the bottom of a 9x13-inch baking dish. Arrange a layer of roasted eggplant slices, followed by a layer of lasagna noodles.
06 - Spread one-third of the ricotta mixture over noodles, then sprinkle with 2/3 cup mozzarella and spoon 3/4 cup marinara sauce on top.
07 - Repeat layering sequence with eggplant, noodles, ricotta mixture, mozzarella, and marinara sauce two more times. Finish with remaining sauce and top with mozzarella and Parmesan.
08 - Cover baking dish tightly with foil and bake for 30 minutes at 375°F (190°C). Remove foil and bake an additional 15 minutes, until cheese is bubbly and golden brown.
09 - Allow lasagna to rest for 10 minutes before slicing. Garnish with fresh basil leaves if desired.
