1. Make the tomato sauce
Heat 2 tablespoons of olive oil in a frying pan over low heat. Add the garlic and chili flakes and gently sauté, making sure the garlic doesn’t brown. Pour in the passata and add a pinch of sugar, salt, and pepper. Let the sauce simmer gently over low heat.

2. Prepare the aubergine
Cut the eggplant into slices and sprinkle with salt. Let rest for 15 minutes to draw out moisture. Pat dry with kitchen paper. Heat a grill pan over high heat, brush the slices with 2 tablespoons of olive oil, and grill until golden brown on both sides.

3. Finish the sauce
Tear a handful of basil and stir it into the tomato sauce. Taste and adjust seasoning with salt and pepper if needed.

4. Make the ricotta cream
Mix the ricotta with the pecorino, a drizzle of olive oil, salt, and black pepper. Blend with a hand blender until smooth and creamy.

5. Cook the lasagna sheets
Bring a large pan of salted water to a boil. Cook 3 lasagna sheets at a time for 5–6 minutes. Drain and set aside on a plate while you cook the next batch.

6. Toast the pine nuts
Toast the pine nuts in a dry frying pan (no oil) or in the oven at 180°C until golden brown.

7. Assemble the lasagna
Build the lasagna directly on the plate in layers:

• 1 lasagna sheet

• A spoonful of tomato sauce

• 2 slices of grilled aubergine

• A spoonful of ricotta cream

• A sprinkle of toasted pine nuts

• Fresh basil leaves

• Grated pecorino

Repeat until each portion includes three lasagna sheets.

8. Finish and serve
Top with a few more toasted pine nuts and a pinch of chili flakes.

Tip: This dish is delicious when served lukewarm. If it cools too much, reheat in the oven for 2 minutes at 180°C.