What you require:
1 substantial eggplant, peeled, cut into 1/4-inch pieces, cooked
3 sprigs thyme, cleaved
2 sprigs oregano, cleaved
2 cloves garlic, minced
6 cuts part-skim mozzarella cheddar
2 1/2 mugs tomato sauce
2 mugs destroyed Italian cheddar mix
2 mugs ricotta cheddar
1/4 mugs hacked spinach
10 grinds dark pepper
Salt to taste
Layer with half of the spinach then 50% of the ricotta blend.
Rehash the layers with the fixings, finishing with the tomato sauce.
Top lasagna with mozzarella before covering with aluminum thwart.
Prepare in a pre-warmed stove (350 degrees F) for 30 minutes.