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Slice an eggplant, crosswise, into 1-inch rings. Toss with salt, pepper and some canola oil; roast at 450F for about 30 minutes, turning once.
In the meantime, mince 2 cloves of garlic and 1 white onion. Saute in 1 tablespoon oo, until translucent. Clean and slice about 15 mushrooms, and add them to the pan. Cook until soft. Add 1 small can of diced tomatoes. (If you have a bay leaf, or some old red wine lying around, add that too.) Cook, partially covered, for about 20 minutes. Stir in whatever fresh herbs you have.
In a casserole dish or individual ramekins, layer: the sauce, the eggplant and slices of mozzarella (or whatever cheese you have); repeat. (Make sure the top layer is cheese.) Bake for 5-8 minutes, until the cheese is browning and bubbling. Top with black pepper.
(If you like heat, serve with hot sauce or red pepper flakes.)
use roasted veggies(incl. zucchini, onion, eggplant, broccoli or blanched edamame, kale, spinach, chard etc) and parm between pasta layers. Use simple quick marinara sauce, not thick long-cooked one. Dairy and meat are what make for a heavy lasagna.
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In Italy (especially in Bologna, Modena and the Emilia region) lasagne is not the big gloppy thing that Americans are familiar with. The "leaves" of pasta are thinner to start with. If you are equipped with pasta rollers, beata Lei! You still need balsamela (bechamel) as a binder but the balance of the filling is up to you. My good friend Le Bec Fin mentioned chard which blanched would work with ricotta most very nicely, but you will never encounter edamame lasgane in Italy. Sorry. Think in terms of more super thin layers of pasta with restraint on the toppings. Tomato sauce is not essential at all.
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