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A: TOMATO SAUCE-Heat the extra virgin olive oil in a saucepan.
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Add in the onion, 1/2 teaspoon salt, a healthy pinch of pepper, and the basil; saute/fry over medium heat till soft, 5 to 7 minutes.
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Add in the garlic and saute/fry for 5 minutes., then add in the wine and simmer 1 to 2 minutes., till pan is nearly dry.
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Add in tomatoes, 1/4 tsp.
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salt, and bay leaf; simmer, uncovered, for 30 minutes.
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Season with salt and pepper to taste.
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B: THE AUBERGINE-Preheat the oven to 375 degrees F. Toss the aubergine with the extra virgin olive oil, the garlic, 1/2 teaspoon salt, and a few pinches of pepper.
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Place the slices on a baking sheet and bake for 15-20 minutes., till slices are soft in center.
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Cold and slice into thick strips.
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Season to taste with salt and pepper.
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The aubergine should be very flavorful.
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C: RICOTTA CUSTARD-Place the ricotta in a mixing bowl and stir in Large eggs; add in remaining ingredients and mix thoroughly.
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D: HERB BECHAMEL-Heat lowfat milk in a saucepan.
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Heat the butter in a separate pan, add in flour, and cook the resulting roux over low heat for 2-3 minutes., stirring constantly.
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When the lowfat milk is scalded, pour it onto the roux a little at a time, whisking continuously.
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Add in the bundled herbs, salt, and pepper.
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Cook over low heat for 10 minutes.
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Remove the herbs just before assembling lasagna.
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E: ASSEMBLING THE LASAGNA-Toss the cheeses together and set aside 1/3 c. to sprinkle on top during baking.
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Reserve 1 tbsp basil to sprinkle on top after baking.
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When you're ready to assemble lasagna, preheat oven to 350 degrees F. In bottom of a 9 by 13-inch baking pan, spread 1 1/2 c. tomato sauce and cover it with a layer of pasta.
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Pour another c. of sauce over the pasta, followed by half the aubergine.
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Sprinkle with half the mixed cheeses, half the minced basil, and another layer of pasta.
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Spread the ricotta custard proportionately over the pasta and cover with another layer of pasta.
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Add in a last c. of tomato sauce and then rest of aubergine and basil; follow with the rest of the cheese and a final layer of pasta.
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Top with the bechamel.
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Cover and bake for 20 minutes.
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Sprinkle with the reserved 1/3 c. cheeses, and bake, uncovered, till the bechamel has set, 10-15 minutes.
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Remove from the oven and sprinkle with reserved basil.
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NOTES : For more intense basil flavor, substitute pesto for the basil.
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Spread the sauce over the layers of aubergine, then sprinkle with the cheese.
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You can also make the lasagna without bechamel, using tomato sauce in its place.
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Double the sauce recipe.
