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1
Preheat the oven to 450 degrees.
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2
Line a baking sheet with parchment.
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3
Place the eggplant slices on a sheet pan or a cooling rack and sprinkle with salt.
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4
Let sit 15 minutes while you prepare the other ingredients.
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5
Pat dry with paper towels and toss in a large bowl with 2 tablespoons of the olive oil.
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6
Place on the baking sheet in a single layer (you may have to do this in two batches) and roast in the oven for 10 minutes.
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7
Remove from the oven, close the oven door and, using tongs, flip the eggplant slices over.
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8
Return to the oven for another 5 to 10 minutes, or until the eggplant is tender when pierced with a knife and browned in spots.
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9
Toss the mushrooms, carrots and thyme with the remaining tablespoon of olive oil and season to taste with salt and pepper.
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10
Place on the parchment-lined baking sheet and roast for 15 to 20 minutes, stirring halfway through, until the carrots are lightly caramelized and the mushrooms tender.
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11
Remove from the oven and reduce the heat to 350 degrees.
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12
Lightly oil a rectangular baking pan.
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13
Stir the mushrooms and carrots into the marinara sauce.
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14
Spread a small spoonful of the sauce over the bottom of a baking pan.
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15
Top with a layer of lasagna noodles.
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16
Top the noodles with a spoonful of sauce, then a layer of eggplant slices.
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17
Top the eggplant with half of the mozzarella and a sprinkling of Parmesan.
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18
Repeat the layers, ending with a layer of lasagna noodles topped with a layer of tomato sauce and a layer of Parmesan.
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19
Cover the baking dish tightly with foil and place in the oven.
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20
Bake 40 minutes, until the noodles are tender and the mixture is bubbling.
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21
Uncover and, if you wish, bake another 10 minutes, until the top begins to brown.
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22
Remove from the heat and allow to sit for 5 to 10 minutes before serving.
