Roasted Eggplant Lasagna with Thyme

Name: Roasted Eggplant Lasagna with Thyme
Total time: 125 min
Ingredients: 2 large eggplants, sliced lengthwise into 1/2-inch strips; 1/4 cup + 1 tablespoon olive oil, divided; 1 pound ricotta; 2 eggs; 2 cups grated mozzarella cheese, divided; 3/4 cup grated Parmesan cheese, divided; 3/4 teaspoon Simply Organic® Garlic Powder, divided; 3/4 teaspoon sea salt or pink Himalayan salt, divided; 3/4 teaspoon Simply Organic® Thyme, divided; 1/2 teaspoon Simply Organic® Black Pepper, divided; 1 small onion, chopped; 2 cloves garlic, minced; 1/2 teaspoon Simply Organic® Parsley; 1 Simply Organic® Bay Leaf; 1 pinch Simply Organic® Crushed Red Pepper; 1 tablespoon tomato paste; 1 can (28 ounces) whole peeled tomatoes; 1 teaspoon sugar; 2 large tomatoes, sliced into 1/4-inch rounds; 1/4 cup chiffonade basil leaves, divided

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This vegetarian lasagna recipe is a noodle-less twist using roasted eggplant and tomatoes as the base layers.

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