1. Preheat oven to 200°C.
  2. Place eggplant into a large bowl, coat in half the olive oil and season well with salt and pepper.
  3. Place eggplant in a single layer across two baking paper line baking trays and roast for 15 minutes.
  4. Meanwhile, heat a medium saucepan over medium to high heat, add remaining olive oil and onion and sauté until softened.
  5. 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.
  6. Bring to the boil, add the cooked eggplant and simmer for 20 minutes.
  7. Meanwhile, place ricotta into a medium bowl, add the milk and whisk until smooth. Season with salt.
  8. Lower the oven to 180°C .
  9. 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.
  10. Cover the tray with foil and bake for 30 minutes and remove the foil and bake for a further 15 minutes.
  11. 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.
  12. Allow the lasagna to rest for 20 minutes before serving.
  13. To finish drizzle pesto over and garnish with basil leaves.
  14. Serve and enjoy with family and friends!