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|1 lb lasagne noodles
4 tbsp olive oil
2 cloves garlic, peeled and cracked
2 28 oz cans diced tomatoes
1/4 cup chopped basil
1 whole sprig fresh rosemary
salt and pepper to taste
1 lb ricotta
2 tablespoons olive oil
|1. Preheat oven to 350º.
2. For the sauce, pour olive oil into a large saucepan over medium heat. Add garlic, cook until lightly browned and very fragrant, stirring often. Remove garlic and add tomatoes and rosemary. Bring to a simmer and allow to cook for 30 minutes, stirring often. Remove from heat, remove rosemary stem, and stir in basil. Season to taste and set aside.
3. Combine ricotta, 1 cup parmesan or other cheeses, eggs, parsley, spinach, and cinnamon if using. Set aside.
4. Heat olive oil in a large skillet over medium heat. Add onion, sauteeing until translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Add eggplant, mushrooms, olives and cover skillet. Reduce temperature to low until eggplant and mushrooms release liquids. Remove cover, raising heat back to medium. Cook, stirring frequently, until liquids are evaporated and vegetables just begin to brown. Season to taste. Remove from heat and set aside.
5. Add noodles to briskly boiling salted water. Boil until cooked halfway through. Drain well and toss with a couple of spoonfulls of olive oil.
6. Oil a large casserole or baking dish. Spread a layer of tomato sauce to cover the bottom. Add a layer of noodles to cover side to side. Follow with a layer each of ricotta mixture, vegetables, mozzarella, sauce, and half the parmesan. Repeat layers. Top off with another layer of noodles, sauce, remaining parmesan and mozzarella.
7. Cover with foil and bake for 45 minutes. Remove foil and bake an additional 30-45 minutes, until cheeses are bubbly and browning.
8. Remove from oven and allow to stand for 10-15 minutes before serving. .