1. Basil Pesto Recipe
2. Calabrese Spice - Smell & Taste
3. Heat an oven proof pan/skillet over medium heat.
4. Cook the garlic and the Calabrese Spice for a few seconds and as it simmers to golden brown add the tomato passata sauce. Be quick the garlic browns in seconds!
5. Simmer the sauce on low heat, add water into the passata bottle, give it a swirl and add that water into the pan, season with a little salt and let the sauce simmer for about 8 minutes. If it gets thick add more water because it will thicken in the oven with the lasagna so you want a bit weak. Add the fresh basil 2 minutes before you turn the heat off. Set the sauce aside. If you want to pour some sauce over the top the rotolo then keep a little aside. You should use about 1 cup of sauce for the top but that's optional. See notes below.

Layering

1. Heat the oven to 180 C.
2. Starting with the pesto, spread it across each lasagna sheet, followed by one or two (if small) eggplant slices and mozzarella cheese. Roll the lasagna sheet, cut into three parts, and set aside. Repeat for all the sheets and filling. Place the filled and cut rolls into the oven proof skillet or pan, cover the pan with foil to cook for the first 30 minutes. Take it out, remove the foil, add cheese, fresh sage and a drizzle of olive oil on the sage leaves and then return it to bake another 12 minutes until bubbling and gorgeous!Enjoy!