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1
Preheat the oven to 450.
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2
Lightly grease a 9-by-13-inch ceramic baking dish with oil.
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3
In a large pot of salted boiling water, cook the lasagna noodles until they just start to soften, 4 to 5 minutes.
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4
Drain, transfer to a baking sheet and toss with olive oil.
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5
In a large saucepan, heat 2 tablespoons of the oil.
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6
Add the onion and cook over moderate heat until lightly golden, 5 minutes.
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7
Add the eggplant and the remaining 3 tablespoons of oil; season with salt and pepper.
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8
Cook, stirring, for 3 minutes.
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9
Add the anchovies and garlic and cook for 1 minute.
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10
Stir in the olives, capers and crushed tomatoes.
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11
Bring to a boil and cook until the sauce is thickened, about 10 minutes.
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12
Season with salt and pepper.
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13
Meanwhile, in a bowl, stir the ricotta with the eggs and season with salt and pepper.
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14
Spread 1 1/2 cups of the puttanesca sauce in the baking dish.
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15
Top with 5 lasagna noodles and spread with half of the ricotta.
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16
Top with another layer of noodles and half of the remaining sauce.
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17
Arrange another layer of noodles on top and spread with the remaining ricotta.
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18
Repeat with a final layer of noodles and the remaining sauce.
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19
Cover with foil and bake the lasagna for 40 minutes.
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20
Uncover and bake for 15 minutes.
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21
Arrange the mozzarella slices over the top and bake for 15 minutes longer, until most of the liquid has been absorbed.
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22
Let stand for 15 minutes before serving.
