Price per serving for four: $3.01
You will need to buy 3 large eggplants. I found three beauties at ALdi quite reasonably priced - $1.29 each. You will need to buy canned crushed tomatoes. I ran out of my fresh frozen just last week. ALdi now sells an organic line. All items are excellent including canned crushed tomatoes. The price per 28 oz can is just $1.49. I like to have more than a few cans kept in the pantry. For lasagne a good quality mozzarella is necessary. ALdi has such cheese. A large bag cost just $3.69. I have, bread crumbs, parmesan and olive oil on hand (including canned tomatoes and paste) and I hope you do too. A restocked pantry is frugal. Items that have long shelf life are best to buy and keep in the pantry,. They are basic and easily used for many different dishes.
Take from the pantry list:
Dried Herb Seasoning
Get a large glass baking dish. 9x13 and then take out a large cookie sheet and drizzle the bottom with olive oil. Turn on the oven to F375. Wash, peel and slice length wise your eggplant. Cover the cookie sheet with slices, drizzling a bit of oil onto each slice and a sprinkle of dried herb seasoning; then roast in the oven til tender. You will have about 3 rounds of this until you have pre-cooked all the eggplant slices.
Using those pre-cooked tender slices, you will construct your lasagne in the traditional way of layering, treating the pre-cooked eggplant slices as noodles. First, drizzle olive oil in the bottom of the glass baking dish. Then put one layer of eggplant, cover that will bread crumbs and then sauce followed by shredded mozzarella. Continue this layering until you have filled the dish. The top should be a covering of shredded cheese, parmesan and dried herb seasoning. Bake in the oven til bubbling and the top has started to brown. Remove and let rest for 10 min before serving as it is very hot. As the lasagne cools, it will be easier to cut and serve.