I think the key to a good lasagna is lots of sauce, not too much cheese and a good parmesan crust on top. Also, its always good to make sure the vegetables used aren’t too watery or the lasagna will also be watery. I really enjoyed the combination of eggplant and artichoke hearts, kind of a fancy lasagna!

1 small eggplant sliced
Olive oil for brushing
Salt
~5 1/2 cups marina sauce (my favorite marina sauce for lasagna is hearty, super tomatoey and a little sweet: I sauted a sliced onion and a few sliced garlic cloves until browned, then added 2 cans of Trader Joe’s Toscano Marinara sauce and a couple tablespoons of ketchup)
1 can artichoke hearts cut in half
8 Trader Joe’s No Boil Lasagna Noodles (or boiled normal lasagna noodles)
1 container ricotta (15 ounces)
~4 ounces mozzarella shredded
2-3 ounces parmesan cheese

1. Pre-heat oven to 375 degrees.
2. Brush and salt eggplant and grill until tender using a grill  pan (sauteing will also work, but the char gives a nice smokey taste).
3. In a 9 x 9 baking dish, add about 1 cup of marina sauce and spread over the bottom of the dish. Top with 2 lasagna sheets, then a layer of grilled eggplant, then 1/3 of the ricotta and a sprinkle of mozzarella. Next add another layer of marinara (about 1 1/2 cups), top with 2 lasagna sheets, then a layer of artichoke hearts, then 1/3 of the ricotta and a sprinkle of mozzarella cheese. Next add another layer of marinara (about 1 1/2 cups), top with 2 lasagna sheets, then a layer of grilled eggplant, then 1/3 of the ricotta and a sprinkle of mozzarella. Next add another layer of marinara (about 1 1/2 cups). Dip the last 2 lasagna sheets in the last of the marina so they are coated and add to top. Sprinkle the whole top with all the parmesan cheese.
4. Bake for about 40 minutes or until the top is browned and bubbly.