Instructions:
Step 1
Preheat your oven to 190°C (375°F).
Step 2
Arrange the eggplant slices on a baking sheet, sprinkle with 1 tablespoon of salt, and let them sit for 30 minutes to draw out moisture.
Step 3
Rinse the eggplant slices to remove the salt, then pat them dry with paper towels.
Step 4
In a pan over medium heat, sauté the onion and green pepper in olive oil until tender.
Step 5
Add the diced tomatoes, crushed tomatoes, and Italian herbs. Simmer for 15 minutes.
Step 6
In a separate bowl, combine the ricotta cheese, spinach, a pinch of salt, and pepper. Mix well.
Step 7
Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish.
Step 8
Layer eggplant slices over the sauce, then spread the ricotta mixture on top.
Step 9
Repeat layers of sauce, eggplant, and ricotta mixture until all ingredients are used.
Step 10
Top with shredded mozzarella and grated Parmesan cheese.
Step 11
Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly.
Step 12
Allow the lasagna to cool for 10 minutes before serving.