| 1 | tb | Extra virgin olive oil |
| 1/2 | | Medium-size yellow onion (about 1 c); finely diced |
| | Salt and pepper |
| 1/2 | ts | Dried basil |
| 6 | | Cloves garlic; finely chopped |
| 1/4 | c | Dry red wine |
| 1 | cn | (28-oz) tomatoes with juice; pureed |
| 1 | | Bay leaf |
| | B: THE EGGPLANT |
| 2 1/2 | lb | Japanese eggplant; sliced 1/2" thick diameter |
| 3 | tb | Extra virgin olive oil |
| 2 | | Cloves garlic; finely chopped |
| | Salt and pepper |
| | C: RICOTTA CUSTARD |
| 1 | lb | Ricotta cheese |
| 2 | | Eggs; beaten |
| 1/3 | c | Parmesan cheese; grated |
| 3 | pn | Freshly grated nutmeg |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| | D: HERB BECHAMEL RECIPE |
| 2 1/2 | c | Milk |
| 2 | tb | Unsalted butter |
| 3 | tb | Unbleached white flour |
| | Several leaves parsley; sage, thyme; and majoram bundled together |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| | E: ASSEMBLING LASAGNA |
| 2/3 | c | Parmesan cheese; grated |
| 1 1/4 | c | Provolone cheese; grated |
| 1 1/4 | c | Mozzarella cheese; grated |
| 1/2 | c | Chopped fresh basil |
| 1 | lb | Fresh pasta sheets |
