Lasagna with ricotta and an eggplant sauce | Recipes | Favuzzi | Olive oils and fine Italian product

Ingredients

• 16 Favuzzi sheets of lasagna
• 500 g fresh ricotta, sliced or cut into chunks
• 480 ml Favuzzi Sicilian style tomato sauce
• 480 ml Favuzzi Passata strained tomatoes
• 50 g freshly grated parmesan
• 40 ml Favuzzi Robust intensity extra virgin olive oil
• 1 clove of fresh garlic (medium size)
• Fresh basil 
• A pinch of Favuzzi Fleur de sel
• Freshly ground black pepper to taste (I happen to like it very peppery!)
• 27 cm x 20 cm baking dish
• 600 ml milk of your choice (I use a good quality, full fat milk)
• 40 g Favuzzi “00” flour
• 40 g unsalted butter
• A pinch of nutmeg (or as needed depending on how strong it is!)
• A pinch of Favuzzi Fleur de sel