Cheesy Aubergine Lasagne Layered with Tomato Sauce - Recipe By Me

Ingredients

• 2 medium eggplants, sliced into 3/8-inch rounds
• 1 yellow onion, finely chopped
• 2 to 3 garlic cloves, minced
• Fresh basil leaves or flat-leaf parsley, for garnish (optional)
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• Kosher salt and ground black pepper, to taste
• 1 can (14 ounces) chopped tomatoes
• 2 tablespoons tomato paste
• 7 ounces ricotta cheese or cottage cheese
• 2.5 ounces grated mozzarella or other melting cheese
• 2 tablespoons grated Parmesan cheese (optional)
• 6 to 8 no-boil lasagna noodles or fresh pasta sheets