Homemade Thin-noodle Lasagna Recipe

Prep pasta

If using dried handkerchief lasagna sheets, brief-blanch in large pot of boiling salted water 30–60 seconds until pliable but not fully cooked, then transfer to an ice bath and drain on a towel. If using fresh thin sheets, separate and keep covered so they don't dry.

In a medium bowl, whisk together eggs, ricotta, grated Parmesan, salt, and black pepper until smooth. This mixture will act as the creamy binder between sheets.

Roast eggplant

Preheat oven to 425°F (220°C). Trim eggplant and slice into 1/4-inch rounds. Brush both sides with 1 tablespoon olive oil and sprinkle lightly with salt. Arrange in a single layer on a baking sheet and roast 12–18 minutes, flipping halfway, until golden and tender. Remove and let cool slightly, then cut into pieces roughly the width of the pasta sheets.

Sauté spinach and aromatics

While eggplant roasts, heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and sauté 4–5 minutes until translucent. Add minced garlic and red pepper flakes and cook 30–45 seconds until fragrant. Add spinach in batches and cook, stirring, until wilted (about 3–4 minutes total). Season to taste with 1/4 tsp salt and a pinch of pepper. Transfer spinach mixture to a colander or bowl and let cool slightly, then squeeze or press out excess moisture with a spoon or clean towel.

Prepare roasted red peppers

Slice jarred roasted red peppers into strips or chop into bite-size pieces. Pat dry with a paper towel to remove excess marinade so they don't make layers wet.

Warm the marinara sauce in a small saucepan over low heat. Stir in tomato paste (if using) and dried oregano; taste and adjust seasoning with a pinch of salt and pepper. Keep warm while assembling.

Preheat and prepare pan

Reduce oven to 375°F (190°C). Lightly oil or spray a 9x13-inch (or similar size) baking dish. Spread a thin layer (about 1/2 cup) of marinara on the bottom to prevent sticking.

Assemble lasagna in thin layers: place 3–4 handkerchief sheets (overlapping slightly) to cover the base of the dish. Spread one-third of the ricotta-egg mixture over the pasta, leaving a little border. Top with one-third of the wilted spinach mixture, a few slices/pieces of roasted eggplant, a few strips of roasted red pepper, and a sprinkle of shredded mozzarella and a few pieces of fresh mozzarella. Add 1/2 cup marinara over this layer, gently spreading but not soaking the pasta.

Repeat two more times (3 layers total): pasta, ricotta mixture, vegetables, mozzarella, and marinara. Finish with a final layer of pasta topped with remaining marinara, the rest of the shredded mozzarella, and arrange fresh mozzarella slices on top. Scatter torn basil leaves over the top or reserve for garnish after baking.

Cover the dish tightly with foil (tent slightly so foil doesn't touch cheese) and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an additional 10–12 minutes until cheese is melted and golden and sauce is bubbling. If you want a more browned top, broil 1–2 minutes watching closely.

Let the lasagna rest 10–15 minutes before slicing so layers set. Garnish with remaining fresh basil leaves, a drizzle of olive oil, and an extra sprinkle of grated Parmesan if desired.