Lasagna Puttanesca

Ingredients

• 5 tablespoons extra-virgin olive oil, plus more for tossing and greasing
• 1 pound dry lasagna noodles
• 1 medium onion, finely chopped
• 1 medium eggplant, diced (1/2 inch)
• Kosher salt
• Freshly ground pepper
• 7 anchovy fillets in oil, chopped
• 7 garlic cloves, finely chopped
• 1 cup pitted olives, chopped
• 3 tablespoons drained capers
• Two 28-ounce cans whole peeled tomatoes and juices, crushed
• 3 cups fresh ricotta cheese
• 3 large eggs, lightly beaten
• 1 pound mozzarella, thinly sliced

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