Lasagne al Forno - Andrew Zimmern

Ingredients

• 28 ounce can chopped tomatoes (I like San Marzano brand best)
• 14 ounce can crushed tomatoes
• 3 cloves garlic
• 2 tablespoons extra virgin olive oil
• 2 tablespoons olive oil, plus some extra for the eggplants
• 6 basil leaves
• 1 small minced onion
• 1 pound lasagna noodles
• 1 1/2 cups ricotta cheese
• 12 ounces goat cheese (chevre)
• 1 pound frozen spinach, defrosted and squeezed ‘dry’
• 1 tablespoon fresh thyme leaves
• 1 pound sliced mushrooms
• 2 pounds eggplant