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Preheat oven to 200°C.
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Place eggplant into a large bowl, coat in half the olive oil and season well with salt and pepper.
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Place eggplant in a single layer across two baking paper line baking trays and roast for 15 minutes.
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Meanwhile, heat a medium saucepan over medium to high heat, add remaining olive oil and onion and sauté until softened.
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Add garlic, oregano and fennel seeds and sauté for a further minute. Add tomato passata and fill half the jar with water and add to the saucepan.
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Bring to the boil, add the cooked eggplant and simmer for 20 minutes.
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Meanwhile, place ricotta into a medium bowl, add the milk and whisk until smooth. Season with salt.
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Lower the oven to 180°C .
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To assemble the lasagna, spread a ladle of eggplant ragu on the base of a lasagna tray. Add a layer of lasagna sheets, followed by a generous layer of ragu, a drizzle of ricotta and a sprinkling of mozzarella and parmesan. Continue to layer, ending with a ricotta and cheese layer.
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Cover the tray with foil and bake for 30 minutes and remove the foil and bake for a further 15 minutes.
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Meanwhile, to make the pesto, blitz the garlic, pine nuts, basil parmesan and olive oil in a small food processor until a paste is formed.
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Allow the lasagna to rest for 20 minutes before serving.
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To finish drizzle pesto over and garnish with basil leaves.
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Serve and enjoy with family and friends!
