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 slices, then deep-fry them in boiling oil. Lay on kitchen paper to absorb the excess oil, then chop. Set a large saucepan on the heat with plenty of water. When it boils, add salt and drop in the lasagne. Boil them a few at a time, and remove while they are still al dente with a slatted spoon. Then lay them on a tea cloth to dry. Spread a first layer of lasagne in an oiled ovenproof dish and cover it with the tomato sauce. Sprinkle over some chopped aubergines, a little crumbled ricotta, some of the crushed walnuts and grated Parmesan moistened with a little oil. Continue with similar layers, ending with one of lasagne covered with thinly sliced ricotta, a sprinkle of Parmesan and a trickle of oil. Cook in a pre-heated oven (180° C) for about ten minutes, and serve.