These are substitutions I ended up making.
1 medium eggplant hand cut into as thin slices as I could
didn't measure the oil.
Used a whole onion, plus a bit of leftover onion from pizza earlier in the week.
I used ready-bake lasagana noodles, because that's what my husband brought home, so I didn't preboil those.
I made my own simple sauce with 1 can (plus leftovers from ....yadda yadda pizza), spices (oregano, basil, rosemary, thyme), and pressed garlic cloves. (and by simple, I mean not precooked),
I don't know why they think 8 ounces of Ricotta cheese is enough. I used 15 ounces and wished for more, and I didn't even make three layers.
I didn't measure the Mozzarella.
I didn't have Parmesan cheese, so I used slices (instead of shreds) of Mozzarella
I made 2 layers, not three. The only thing I felt had I had too much of was eggplant, and I ended up making sort of a layer and a half of eggplant. I could have made it a third layer, but I was out of everything else by then.
Then I followed the baking directions. It took about 50 minutes to bake covered. Then we uncovered it, added the sliced Mozzarella and let bake for another 15 minutes until the cheese was bubbly and browning.
We let it stand for 5-10 minutes to set up, and then dug it.
It was fabulous.