Eggplant:

• 3 large eggplants (about 3 lbs)
• 1 teaspoon salt
• 2 tablespoons olive oil, spray olive oil or ghee

Spinach Filling:

• 1 tablespoon olive oil
• one onion, diced
• 4–8 garlic cloves, rough chopped
• 6 ounces baby spinach, about 2 extra-large handfuls
• Salt and pepper to taste (1/4 teaspoon each)
• 1/4 teaspoon red pepper flakes (optional)

Ricotta Mixture:

• 16-ounce tub of whole milk ricotta (or sub tofu ricotta)
• 1 large egg
• 1/4 cup chopped basil
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon pepper

Other Ingredients:

• 24-ounce jar marinara sauce, about 3 cups
• 8 no-boil lasagna noodles (or sub gluten-free lasagna noodles)
• 1–1 1/2 cups grated mozzarella (or meltable vegan cheese)
• 1/4–1/3 cup pecorino (or parm, but pecorino preferred)
• 1/4–1/2 teaspoon chili flakes (optional)

Arugula Almond Pesto:

• 1 large garlic clove
• 1/4 cup toasted almonds, pinenuts or smoked almonds
• 1/2 cup packed basil leaves
• 1 cup packed arugula
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/3–1/2 cup light flavored olive oil
• 1/4 teaspoon salt (adjust to taste)
• 1/4 teaspoon cracked pepper