- 9–12 lasagne noodles (depending on the dimensions of your pan, and to allow for breakage)
- 1 tbsp olive oil, plus more for the pasta
- 1 large sweet onion, roughly-chopped
- 1 tbsp fresh garlic, minced
- 4 cups (packed) fresh spinach leaves
- 1 medium zucchini
- 1 baby/small-sized eggplant
- 15oz skim-milk ricotta cheese
- 1 cup Parmesan cheese
- 1 large egg
- 1 tbsp fresh thyme, removed from stem and roughly-chopped
- 1 tbsp fresh basil, minced
- 1–1/2 to 2 cups tomato sauce
- 2 cups skim-milk mozzarella cheese, grated
- 1 cup Swiss gruyere cheese, grated
- kosher salt and freshly-ground black pepper, to taste
- Preheat the oven to 375 degrees. Cook the lasagne al dente according to package directions. Drain and toss the noodles with just enough olive oil to lightly coat and avoid sticking. Set aside.
- Meanwhile, heat the olive oil in a skillet over medium-heat until just shimmering. Add the onions and garlic and cook until the onions begin to soften and become translucent, about 3-4 minutes. Add the spinach leaves and cook until the spinach begins to wilt, stirring regularly, about 2 minutes. Remove from the heat.
- Meanwhile, using a mandoline or a very sharp knife, carefully slice the zucchini and eggplant into rounds, as thin as possible. Set aside.
- In a mixing bowl, combine the ricotta, half of the Parmesan, the thyme and basil. Season with salt and pepper, to taste. Add the egg and stir again.
- Spoon a few tablespoons of the tomato sauce into the bottom of a 9-inch-by-13-inch baking dish, just enough to coat the bottom with a thin layer. Layer a third of the lasagne noodles along the bottom of the pan, and top with a generous layer of sauce. Layer the zucchini and eggplant slices in rows on top of the sauce, overlapping slightly.
- Divide the ricotta mixture in half, and using your fingers, gently create little clumps in a layer atop the vegetables. Sprinkle a third of the mozzarella and half of the gruyere cheese on top.
- Add a second layer of lasagne noodles, layer with sauce, and top with the spinach and onions, followed by the remaining ricotta, another third of the mozzarella and the gruyere.
- Add the last layer of lasagne noodles, top with a layer of sauce and the remaining mozzarella and Parmesan. Cover with aluminum foil, and bake for 40-50 minutes until the cheese is fully melted and the lasagne is cooked through. Turn the oven up to 400 degrees, carefully remove the foil, and cook uncovered for an additional 5-10 minutes until the cheese begins to bubble and turn golden brown. Remove from the oven and let sit for about 10 minutes before slicing. Serve warm.
- Can be stored, covered for up to a week in the fridge and also freezes well.