Use some of the butter to sauté the onions until softened. Fold in garlic, and sauté for 30 seconds. Place in a container. Cover, refrigerate and chill completely.
In a stainless steel bowl, combine the ricotta cheese, Parmesan/Romano cheese, 4 eggs, parsley, salt, black pepper, basil, oregano, and chilled sautéed onions and garlic. Blend well and refrigerate.
Cook lasagna noodles in 2 gallons of boiling, salted water, until al dente. Drain (do not rinse). Lay out noodles on a lightly oiled sheet pan.
Coat a half-size 4-inch aluminum pan with the remaining butter. Cover the bottom of the pan with 8 ounces of marinara sauce. Layer the bottom of the pan with lasagna noodles until covered. Crisscross the bottom layer, layering noodles lengthwise and widthwise. Spread ⅙ of the ricotta cheese mixture over the lasagna noodles, then dot with 6 ounces of mozzarella. Add the grilled eggplant, then spread 4 ounces of marinara and 4 ounces of roasted tomatoes. Top with lasagna noodles. Spread ⅙ of the ricotta mixture over the noodles, add a layer of turkey meatballs (1 pound), top with 6 ounces of mozzarella and 4 ounces of marinara sauce, and layer on more noodles. Spread ⅙ of the ricotta mixture over the lasagna noodles again, then cover with 4 slices of grilled zucchini, 6 ounces of mozzarella, 4 ounces of marinara and 4 ounces of roasted tomatoes.
Add the remaining ricotta mixture and top with the last lasagna noodles, overlapping slightly. Fold in any noodles that are over the edges of the pan to the center.
Combine the last 4 eggs and the cream in a stainless steel bowl and blend well. Pour evenly over the top of the lasagna. Sprinkle with the remaining mozzarella. Cover with plastic wrap and foil.
Bake at 350℉ for 60–70 minutes. Remove the foil and plastic after 30 minutes. Allow to brown lightly, reaching an internal temperature of 170–180℉. Allow the lasagna to rest in a warm area for 30–45 minutes before cutting. Serve a portion of the lasagna over Sautéed Spinach topped with 2 ounces of marinara sauce.
2 tbsp basil, fresh, chopped
3 oz butter
8 oz Parmesan and Romano cheese blend, grated
12 oz tomato(es), cherry, roasted
8 slices eggplant, grilled (peeled and cut in half lengthwise 5/16-inch thick, lightly oiled and seasoned)
Add the butter and olive oil. Once the butter is melted, add the minced garlic and shallots. Cook until the aroma of garlic fills the air.
Add the spinach, salt and pepper, then cover with a lid for 15–20 seconds. Remove the lid and toss with the roasted garlic and nutmeg. Adjust the seasoning. Do not overcook the spinach. It must be bright green, cooked and crisp, and it must keep its leafy identity.