*I actually only used 13 ounces / 375 grams ricotta cheese as this is how much was in the tub. I feel 400 grams is a better amount, but don't sweat it if you have slightly less!
**You can make the dish up to 2 days ahead to this stage. Simply cover and store in the fridge until you’re ready to bake. Or wrap well and freeze at this stage. Either cook from frozen, adding about fifteen minutes to the cooking time, or defrost and cook as normal.
Cover with aluminium foil if the top starts to brown too much. On the other hand, if you’d like the top to be a bit browner at the end of the cooking time, just grill(UK)/broil(US) for a few minutes. I often do this!
You have several options for the leftover eggplant sauce. Either make another smaller lasagne for the freezer (probably with just 2 eggplant layers this time), make pasta alla norma with it, or use it as a nutritious pizza sauce… mmm!