In a pan on medium heat, fry the onions in olive oil until translucent.
Add the canned tomatoes and cook for 3-4 minutes.
Add the chopped chilli, olives or olive tapenade, sugar and water.
Stir and season with salt.
Allow to cook further and thicken.
In the meanwhile, grill the aubergines in a non-stick pan, brushing them lightly with olive oil.
Turn the aubergine slices and set aside when soft (but not mushy).
Blend the ricotta, fresh cream, chilli flakes and salt until smooth with a hand-held blender or processor.
In your a dish, arrange a layer of tomato sauce, aubergine, ricotta cream and lasagne sheet.
Repeat, ending with tomato layer (not white sauce as per normal lasagne).
Top with mozzarella cheese.
If the lasagne is not pre-cooked, allow to sit for 40 min.
Bake for 25-30 min on 180°C until golden brown on top.
Bake for a further 15-20 minutes if using uncooked lasagna sheets.
Reprinted with permission of The Food and the Fabulous
To read The Food and the
blog, click here.