1 large aubergine, sliced butter, for greasing 300 g/11 oz lasagne sheets
50 g/2 oz pine nuts, chopped 150 g/5 oz ricotta cheese, crumbled
120 ml/4 fl oz tomato purée fresh basil leaves olive oil, for drizzling
4 tablespoons freshly grated Parmesan cheese salt


1.Place the aubergine slices in a colander, sprinkle with salt and leave to drain for 2 hours. Rinse, pat dry and cook under a preheated grill until tender.
2.Preheat the oven to 180°C/350°F/ Gas Mark 4. Grease an ovenproof dish with butter. Cook the lasagne in a large pan of salted, boiling water for 6-7 minutes until al dente, then drain and place on a damp tea towel.
3.Arrange a layer of lasagne on the base of the prepared dish, place half the aubergine slices on top and sprinkle with half the pine nuts, half the ricotta, 4 tablespoons of the tomato purée and six of the basil leaves.
4.Drizzle with olive oil and repeat the layers. Sprinkle with the Parmesan and bake for about 40 minutes.

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