If you are making your own marinara, make that first. You will need about 3-4 cups total when using fresh pasta. For dried pasta, you will need to add a bit of water to the lasagne so the pasta doesn't dry out the lasagne.
While eggplant is roasting, get everything set up. If you are making pasta sheets, get them done and cut. Mix 8 oz Ricotta Cheese with 2 Cups Mozzarella Cheese. Add 1 Egg Yolk, 2 tsp Dried Oregano (for Fresh 1 Tbl), 2 Tbls Fresh Parsley, 1 tsp Basil (for Fresh 2 Tbl), 1 tsp Kosher Salt, 1/2 tsp Pepper. Stir gently until just combined.
Preheat Oven to 375.
Butter a deep 9" X 12" Lasagne Dish. Add a few Tbl of Marinara to the bottom of the dish and using the back of the spoon, spread around.
For the final layer, top with pasta. Generously top with marinara covering the pasta and add 1 1/2 Cups Mozzarella Cheese. Drizzle with Olive Oil and sprinkle with Dried Oregano.