Eggplant Ricotta Strata with Pesto and Ajvar

I love fresh, ripe tomatoes from the garden in late summer.

And I'm also a big fan of no-boil lasagna sheets.  Purists may frown, but these are so much quicker, and I'm making so many more stratas when I don't have to pre-cook the lasagna (and then clean up!).  You just have to make sure you add just a little more liquid to your dish to help soften the pasta.  The juices from these fresh, ripe tomatoes are just the ticket.
1 eggplant 7-8 slices lengthwise

Ricotta mix:
1 lb fresh ricotta
1 egg
1/4 parmesan grated
1 cup grated monterrey jack
1 tsp garlic powder
2 green onions, sliced

5-8 oz pre-washed fresh baby spinach and/or baby kale mix
2-3 pieces no-boil lasagna noodles (depending on your casserole size and shape)
1/2 lb fresh mozzarella, sliced
1 very large or 2 medium fresh ripe tomatoes, sliced (7-8 slices)
1/4 cup pesto
1/4 cup Ajvar (eggplant, red pepper, garlic spread)
1/4 cup parmesan shaved for topping

Crumb topping:
1/4 cup pank crumbs
1/4 cup grated Parmesan cheese
1 clove garlic, passed through a press
2 Tbsp fresh parsley leaves, minced
1 Tbsp olive oil

Preheat oven to 425F. Spray or brush olive or canola oil lightly on the eggplant slices and lay them on two baking sheets. Bake eggplant for 10-15 minutes per side, until softened and browned. Remove eggplants from oven and reduce to 375F.

Meanwhile, mix together the ricotta ingredients in a medium mixing bowl. Sauté the greens with a tablespoon olive oil in a pot over high heat. Allow the greens to wilt and release all the water they will. Salt and pepper to taste.

Lay 3-4 slices of eggplant on the bottom of a rectangular baking casserole.

Lay the spinach on top of the eggplant and scatter half the mozzarella on top of the spinach.

Lay lasagna noodles on top of cheese and spinach.

Spread ricotta mixture over noodles.

Top ricotta with 3-4 more slices eggplant.

Top eggplant with tomato slices.

Scatter remaining mozzarella over tomatoes, Dot the pesto and the Ajvar on top and then scatter the Parmesan chess over everything.

Bake casserole at 375F for 30 minutes. Meanwhile stir together to crumb topping ingredients in a small bowl.

After 30 minutes, scatter crumb topping on top of casserole.

Bake another 15 minutes, until the casserole is browned and bubbly.
Serve with crusty bread and lemon wedges. Serves 6.

Cook's Note:  Ajvar is a spread made with roasted eggplant, red pepper and garlic.  It is used throughout the Middle East and especially in Bulgaria, Serbia and Turkey.  You can find it in ethnic food stores, and a good version has also been available from Trader Joe's under a generic eggplant spread name.