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- Onion 1, large and finely chopped
- Olive oil
- Tomato 700 g, tinned
- Garlic 4 cloves, 2 chopped and 2 halved
- Nutmeg freshly grated
- Aubergine 3 each, diced
- Ricotta 300 g
- Parmesan 50 g, freshly grated
- Milk 150 ml
- Butter to grease the dish
- Lasagne 250 g
- Pesto 100 g
Directions:View on Fine Dining Lovers
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