Vegetarian lasagne

Serve 8 people

• 500 gr. thin lasagne
• 500 gr. small tomatoes
• 1.400 gr. round aubergines
• 300 gr. robiola (mild creamy cheese)
• 300gr. ricotta (soft white unsalted cheese)
• 8 spoonfuls of milk
• 200 gr. fresh spinach
• 80 gr. parmesan cheese
• 12 spoonfuls of extra-virgin olive oil
• basil in a large quantity
• salt and pepper

Wash and slice the aubergines horizontally (1/2 cm thick). Sprinkle with salt and leave them for about an hour to get the water out. Grill them 2 minutes each side , add salt and  pepper. Put  robiola and ricotta in a bowl, thin with milk and add the basil which has been chopped up. Oil a mould, put a layer of lasagne, cover it with  cheese then with  aubergines, half- cut tomatoes, parmesan cheese and spinach. Sprinkle with olive oil and repeat the layers until you have finished the ingredients. Cover the mould with an aluminum  foil and bake in the oven for 15 minutes at 200°C.

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