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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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