1 hour and 15 minutes

lasagna, 8,8 oz
ricotta, 12,3 oz
eggplant, 3
pesto, 3,5 oz
grated parmesan, 1,7 oz
tinned tomato, 24,7 oz
garlic, 4 cloves – 2 chopped and 2 halves
nutmeg – freshly grated
large onion, 1 – thinly chopped
milk, 5 fl. oz
ground black pepper
olive oil
butter to grease the dish


Heat the oven to 200°C. Heat 4 tablespoons oil and fry the onions. Put tomatoes and halved garlic cloves, then bring to boil. Cook on high heat for 5 minutes, then remove from the heat and season with salt and ground black pepper. Fry the eggplant in 2-3 tablespoons oil and add chopped garlic. Once very soft, remove it from the heat and season with salt and ground black pepper.
Mix together ricotta, parmesan and milk until smooth and season with salt, ground black pepper and nutmeg. The mixture should be very soft so add some more milkif necessary.
Flake some butter into the baking pan and add some tomato sauce. Cover with lasagna sheets and spread them with some eggplant. Add more sauce and 1-2 tablespoons of pesto.
Continue in this way until everything is over; be sure to finish with eggplants and 2-3 tablespoons of pesto. Spread ricotta cream on top as the last layer and sprinkle with some flakes of butter.
Bake for around 45 minutes until lasagna is golden brown and serve garnished with fresh rocket.

Thansk to: The Beast Healthy Habits