1. Get the eggplants ready to eat.
Pre-heat the oven to a temperature of 190 degrees Celsius (375 degrees Fahrenheit).
In order to extract moisture from the eggplant slices, place them on a baking sheet, sprinkle them with one tablespoon of salt, and then let them to set for half an hour.
2. Prepare the Fresh Vegetables
Sauté the onion and green pepper in olive oil in a pan over medium heat until the onion and pepper have become more tender.
Include the chopped tomatoes from both cans, the crushed tomatoes, and the Italian herbs in the mixture. Maintain a low simmer for fifteen minutes.
Eggplants should be washed and dried.
Salt should be removed from the eggplant slices by rinsing them and then drying them with paper towels.
4. The Ricotta Mixture should be prepared.
Put the ricotta cheese, spinach, a little bit of salt, and some pepper into a separate bowl and mix them together. Combine thoroughly.
Fifth, put together the lasagna.
Begin by spreading a thin layer of tomato sauce on the bottom of a baking dish about 9 inches by 13 inches.
After layering the eggplant slices on top of the sauce, proceed to stack the ricotta mixture on top of that.
The layers of sauce, eggplant, and ricotta mixture should be repeated several times until all of the components have been used.
