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Ingredients

• 2 medium  eggplants (2 lb.), chopped (11 cups)
• 2 large  red onions, halved crosswise and thickly sliced (about 2 cups)
• 2 cloves  garlic, minced
• 1 cup  snipped fresh sweet basil or purple basil
• 1/4 cup  olive oil
• 12   dried lasagna noodles
• 8 ounces  Gruyere cheese, finely shredded (2 cups)
• 1 15-ounce carton  ricotta cheese
• 12 ounces  goat cheese (chevre)
• 1 cup  whipping cream
• 2   eggs
• 1/2 teaspoon  salt
• 1/2 teaspoon  ground black pepper
• 1/4 teaspoon  crushed red pepper
• 2 teaspoons  finely shredded lemon peel

Description

The Ricotta Cheese In This Popular Main Dish Recipe Will Have A Slightly Grainy Texture When Cooked Into The Lasagna.

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