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Ingredients

• 1 Tbsp. Extra virgin extra virgin olive oil
• 1/2 med -size yellow onion (about 1 c), finely diced
•     Salt and pepper
• 1/2 tsp Dry basil
• 6 x Cloves garlic, finely minced
• 1/4 c. Dry red wine
• 1 can (28-ounce) tomatoes with juice, pureed
• 1 x Bay leaf
•     B: THE AUBERGINE
• 2 1/2 lb Japanese aubergine, sliced 1/2" thick diameter
• 3 Tbsp. Extra virgin extra virgin olive oil
• 2 x Cloves garlic, finely minced
•     Salt and pepper
•     C: RICOTTA CUSTARD
• 1 lb Ricotta cheese
• 2 x Large eggs, beaten
• 1/3 c. Parmesan cheese, grated
• 3 pch Freshly grated nutmeg
• 1/2 tsp Salt
• 1/8 tsp Pepper
•     D: HERB BECHAMEL RECIPE
• 2 1/2 c. Lowfat milk
• 2 Tbsp. Unsalted butter
• 3 Tbsp. Unbleached white flour
•     Several leaves parsley, sage, thyme, and majoram bundled together
• 1/4 tsp Salt
• 1/8 tsp Pepper
•     E: ASSEMBLING LASAGNA
• 2/3 c. Parmesan cheese, grated
• 1 1/4 c. Provolone cheese, grated
• 1 1/4 c. Mozzarella cheese, grated
• 1/2 c. Minced fresh basil
• 1 lb Fresh pasta sheets

Description

A: TOMATO SAUCE-Heat The Extra Virgin Olive Oil In A Saucepan. Add In The Onion, 1/2 Teaspoon Salt, A Healthy Pinch Of Pepper, And The Basil; Saute/fry Over Medium Heat Till Soft,…

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