Eggplant & Ricotta Curly Lasagna with Pesto

Name: Eggplant & Ricotta Curly Lasagna with Pesto
Total time: 150 min
Ingredients: 2 packets San Remo Curly Lasagna; 2 large eggplant, diced into cubes; ½ cup olive oil; sea salt; cracked black pepper; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 1 tsp dried oregano; 1 tsp fennel seeds; 700ml tomato passata; 250g smooth ricotta; ¼ cup milk; ½ cup grated mozzarella; ⅓ cup grated parmesan; basil leaves to garnish; 2 garlic cloves; 25g pinenuts; 4 cups basil; 25g grated parmesan; ⅓ cup olive oil

sanremo.com.my

- Preheat oven to 200°C. - Place eggplant into a large bowl, coat in half the olive oil and season well with salt and pepper.

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