A few tablespoons of sauce for the bottom of the pan...that's the "white" layer of ricotta and mozzarella with my secret spice blend, in the bowl behind it.
Over on the other work surface, water coming to a boil for the noodles. A simmering pan of TJ Mushroom Spaghetti sauce with some white wine and milk added over so time, with about 1/2 cup no salt added tomato sauce.
The Noodles are from Bionaturae and I like their thickness and ruffled edges. Following the package instructions, I boiled them 4 at a time. This is one layer, and it really worked out great. The green colander was just right - I would take one out, put in the next- assembling the lasagna as this all went along (and the Seahawks played the Cowboys).
This is eggplant, previously oven roasted, frozen and defrosted. It looks gross, yes. I just added a mix of Extra Virgin Olive Oil and thyme. Next to it is shredded Romano / Pecorino with some oregano.
This is the first layer, I wish there was more eggplant or other vegetable to add - this was an experiment for Thanksgiving.
Ready for baking!
This receipe was adapted from the Bionaturae noodle box. They don't seem to have any it on their site, otherwise I would have provided a link. For boxed pasta (vs. fresh) this is my preferred brand. I hope you can find them near you.