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CHOOSE A REGION OF ITALY

For 4-6 servings:

• 350 g lasagne
• 300 g tomato pulp
• 2 medium size aubergines
• 180 g fresh ricotta cheese
• 10 shelled walnuts
• grated Parmesan cheese
• extra-virgin olive oil
• salt
• pepper

Set a saucepan on the heat and pour in a little oil and the sieved tomato pulp, season with salt and a pinch of pepper to prepare a sauce. In the meantime, blanch the walnuts then peel and crush them. Clean, wash and dry the aubergines, slice them and sprinkle with salt, and leave to rest for a couple of hours. Pour off the water, rinse and dry the aubergines ... continue