INGREDIENTS (serves 4):
For the pasta:
  • 500 g(1 lb.) plain flour;
  • 2 pinches of sea salt;
  • 2 eggs;
  • warm water if needed;
For the filling:
  • 2 large eggplants peeled and chopped;
  • half of the herb mixture;
  • 75gr. of grated parmesan cheese;
  • 100 gr ricotta cheese;
  • 3 eggs;
For the herb mixture:
  • 1 tbsp. of finely chopped mint leaves;
  • 1 tbsp. of finely chopped thyme leaves;
  • 1 tbsp. of finely chopped basil leaves;
  • 2 small garlic cloves finely chopped;
  • pinch of sea salt and freshly ground black pepper;
For the base:
  • 2 large eggplants;
  • 75 ml. of olive oil;
For the sauce:
  • 60 ml. of olive oil;
  • half of herb mixture;
  • 5 ripe tomatoes, peeled, seeded and diced;
  • 45 gr. of pecorino cheese grated;
  • 2 tbsp. freshly grated parmesan cheese;
  • 12 basil leaves;


  1. First make the paste dough;
  2. While the dough is resting, mix together all the ingredients in the herb mixture in a bowl, and set aside;
  3. Now prepare the lasagne filling. Peel and chop the two eggplants and place the pieces in a colander. Sprinkle with salt and set aside to sweat for 10 minutes;
  4. Heat the oil in a large frying pan over a medium heat and fry the eggplants in batches, for 5 minutes adding more oil if necessary. Tip the eggplants onto a wooden board and chop them finely. Place the chopped eggplant into a bowl and add half the herb mixture, plus the parmesan, ricotta and eggs. Mix well;
  5. Now prepare the base. Slice the egg plant into 12 disks, sprinkle a little salt and let them sweat for 10 minutes in a colander. Heat olive oil in a non-stick frying pan over medium heat. Add eggplant slices and fry them in batches, for 2 minutes each side, or until golden brown;
  6. To make the sauce heat the olive oil in heavy-based frying pan over low heat. Add the remaining herb mixture and sizzle for 2 minutes. Add the tomatoes, season with salt and pepper and cook for 5 minutes, mixing often with a wooden spoon. Remove from the heat;
  7. Roll out the pasta into very thin sheets and cut them into 8-sm squares. Bring a large saucepan of salted water to the boil. Add a little oil to stop the pasta from sticking and cook the lasagne squares, a few at a time for 5 minutes. Remove one at a time with a slotted spoon, and put them in a bowl;
  8. Working very quickly place a thin layer of sauce at the base of each individual plate, arrange the eggplant slices on top, sprinkle with some pecorino, then build the lasagne - place the square of pasta, add filling, sprinkle with parmesan, add another layer od pasta and so on. End with sauce and a sprinkle of parmesan. Serve immediately.


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