Lamb Lasagna with Eggplant and Spinach

Not your typical Italian fav, but still mouthwatering (serves 2, with leftovers):
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6 Lasagna noodles, broken in half
1 oz butter
2 oz olive oil
1 cup chopped onion
3/4 lb ground lamb
1 shallot-small dice
1/2 lb eggplant-pealed, chopped in small dice
7 sprigs thyme-leaves only
1/2 bunch spinach, chopped coarsely
1 egg
8 oz ricotta cheese
1/4 cup parsley leaves, chopped
3 cups Parmesan cheese
1 cup Gruyere cheese
6 oz [good] tomato sauce
salt-to taste
pepper-to taste
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1. Boil lasagna noodles until al dente; butter and reserve.
2. Sautee onions in olive oil until just golden.
3. Add lamb to onions and sautee until almost done, season; reserve.
4. Sweat shallot in olive oil, add eggplant and thyme, cook until soft, season, add spinach, mix, and turn pan off; reserve.
5. In a bowl, mix ricotta, parsley, Gruyere, and season lightly.
6. Assemble: in a round baking dish, one ladle of tomato sauce, lay down 3 noodles, top with ricotta mixture, top with lamb, top with eggplant mixture, top with Parm; repeat.
7. Top last noodle layer with Ricotta mixture and extra Parm.
8. Bake covered, in a 400F oven, for 10 min; uncover and bake 20 min longer.