Zucchini Eggplant Lasagna

INGREDIENTS

large eggplant, cut crosswise into 1/4-inch-thick slices

3/4 tsp

salt, divided

2 tsp

olive oil

3/4 cup

chopped onion (about 1 medium onion)

garlic cloves, chopped

3/4 tsp

freshly ground black pepper, divided

1/2 tsp

chopped fresh oregano

1/8 tsp

ground red pepper

1 28 ounce can

crushed tomatoes

1 cup

fresh basil leaves, chopped

1 cup

part-skim ricotta cheese

Cooking spray

1 8 ounce package

precooked lasagna noodles

medium zucchini, cut into 1/4-inch-thick slices

2 1/2 cups

shredded part-skim mozzarella cheese