So I start with one large container of skim ricotta cheese and add 1/2 a container of full fat ricotta, then I combine 2 egg yolks, 1 full cup of grated Parmesan cheese and 1/2 a cup of asiago or fontina cheese. I add oregano, rosemary, salt and white pepper to taste, I also add garlic powder.
Roast your eggplant which has been cut in 1/4 inch rounds and tossed with Olive Oil, Salt & Pepper. Roast on high heat in oven for about 10 minutes ( watch these carefully so they do not burn or over brown) you want them to be soft but not soggy
Assemble a layer of sauce, then spinach noodles, then veggies and then ricotta, repeat ( i usually get about 4 layers finishing with noodles.
Top with a blend of Mozarella, Fontina, Parmesan and Asiago. I usually over cheese and do about an inch of cheese ( you can do less) Cook until perfectly browned and then serve HOT!