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1
For the Aubergine: Peel and cut aubergine lengthwise into 3/8-inch-thick slices.
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2
Arrange aubergine slices in single layer on 2 baking sheets coated with cooking spray.
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3
Lightly spray tops with extra virgin olive oil spray, then season with salt and pepper to taste.
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Broil aubergine on high, 1 sheet at a time, about 5 to 8 inches from heat source, till soft and lightly browned, about 2 1/2 min.
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Use spatula to turn slices, and season with salt and pepper.
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Broil 2 1/2 min more.
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Repeat with other baking sheet.
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Set aside.
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For the Ricotta: Put ricotta, cheese, egg and basil in bowl of food processor and mix well, about 1 minute.
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Set aside.
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To Assemble: Coat 8-inch baking dish with cooking spray.
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12
Spread 1 c. sauce in dish.
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Place 3 lasagna noodles over sauce, slightly overlapping.
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Spread 1/2 ricotta mix over noodles.
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15
Top with 4 aubergine slices.
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Sprinkle aubergine with 1 c. mozzarella.
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Repeat layering.
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Finish with remaining sauce and grated Parmigiano-Reggiano cheese.
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Cover with plastic wrap.
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Chill overnight.
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Let come to room temperature before baking.
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Bake, uncovered, at 350 degrees till bubbling and lightly browned, about 55 min.
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Let rest 10 min.
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Cut into 6 squares.
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Serve warm or possibly at room temperature.
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This recipe yields 6 servings.
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Comments: These lasagna noodles are not precooked.
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The assembly must be done a day ahead so which the noodles soften before they are baked.
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29
De Cecco lasagna noodles work well as they are quite thin.
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But if you want to serve the lasagna shortly after its assembly, cook the noodles according to the directions on the package.
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31
Be sure to buy a very flavorful tomato sauce.
