16 lasagna noodles

3 eggplants, cut into 1/2-inch (1.25-cm) thick slices (32 slices in total)

3/4 cup (180 ml) olive oil, approximately

1 container 475 g ricotta cheese

3 green onions, finely chopped

1 clove garlic, finely chopped

1 cup (250 ml) chopped fresh basil

Salt and pepper

In a large pot of salted boiling water, cook the noodles until al dente. It is important not to overcook the pasta so that it doesn’t fall apart. Rinse under cold running water and oil lightly. Set aside.

In a skillet, brown the eggplant in the oil, a few slices at a time. Use a good amount of oil to prevent the eggplant from burning. Season with salt and pepper. Set aside.

In a bowl, combine the ricotta, green onions, garlic, and basil. Season with salt and pepper.

Cut the lasagna in half crosswise. Place 8 noodle rectangles on a baking sheet lined with parchment paper. Cover each with two slices of eggplant, and cover with a piece of noodle. Spread with the ricotta mixture. Cover with pieces of noodles, eggplants and finish with noodles. Freeze. Once the lasagnas are well frozen, pack them individually.

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