Eggplant & Ricotta Curly Lasagna with Pesto - San Remo

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