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Lasagna With Tomato Sauce And Roasted Eggplant
Ingredients
- 1 ¼ pounds eggplant, sliced and roasted
- 2 tablespoons extra virgin olive oil, plus additional for drizzling
- Salt and freshly ground pepper
- 8 ounces ricotta cheese
- 1 egg
- 2 tablespoons water
- Pinch (tiny!) of cinnamon
- Salt and freshly ground pepper
- 2 cups marinara sauce
- ½ pound no-boil lasagna noodles
- Chopped fresh basil
- 4 ounces fresh mozzarella, shredded (optional)
- 4 ounces (1 cup) freshly grated
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