Eggplant is the hidden vegetable in this terrific meaty lasagna; make two, one for now and one for later.
1. Preheat oven to 400 degrees F.
2. Arrange sliced eggplant on a single layer on 2 sheets pans. Spray both sides using cooking spray and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 15 minutes. Let sheet cool on a wire rack.
3. Meanwhile, in a large skillet coated with cooking spray, add beef and cook, stirring occassionally until no longer pink. Add basil, oregano and season with salt and pepper to taste. Cook, stirring occasionally until fragrant, 3 minutes. Remove from heat.
3. Turn oven down to 375 degrees F. Spread 1 cup of sauce in the bottom of an 8 inch baking dish. Top with 2 noodles. Layer with one quarter of the beef, then 1 cup sauce and 1/4 cup Parmesan cheese. Top with 2 more noodles, one quarter of the eggplant, 1 cup sauce and 1/4 cup Parmesan cheese. Repeat layers with the remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and and bake on top rack until sauce bubbles, 35-40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkled with reserved Parmesan and broil until cheese is browned and bubbling, 3 minutes. Let cool 20 minutes before slicing.
For second lasagna: Line an 8 inch baking dish with non-stick heavy duty foil allowing several inches to extend over sides. Prepare lasagna as direct above but DO NOT BAKE. Remove lasagna from baking dish by holding edges of foil and lifting out of pan. Fold foil over lasagna and wrap with additional foil, making sure it is tightly sealed to keep air out. Freeze for up to one month.
TO BAKE SECOND LASAGNA: Remove from the freezer. Take out of foil wrap and place in an 8 inch baking dish coated wtih cooking spray. Cover and thaw overnight in the refrigerator. Bake, covered, in a 375 degree oven for about one hour or until heated through and sauce begins to bubble.