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1
Slice the eggplant lengthwise and grill on a griddle pan with a generous splash of olive oil for each slice.
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2
When done set aside to cool.
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3
In a large pot, heat some olive oil and brown the chicken pieces for a few minutes on each side, but dont cook them through.
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4
Once done, set aside.
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5
In the same pot, heat some olive oil and add the onions, carrots and celery.
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6
Cook for a good while until they are softened and have changed color.
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7
Add the wine and cook out.
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8
When the wine is almost all cooked out, return the chicken and add the passata and garlic.
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9
Cook until the meat falls from the bone.
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10
Depending on the age and type of bird this will take from 40-60 minutes.
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11
Remove the pieces of chicken and scrape the meat off the bone.
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12
Return the meat to the pot and discard the bones.
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13
Add the basil.
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14
Allow the chicken mix to cool to room temperature.
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15
At the same time, cook the lasagna pasta al dente.
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16
Preheat the oven to 400 degrees.
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17
In a large bowl stir the ricotta, cheddar and Parmesan until completely mixed.
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18
Using a large baking dish, ladle out a layer of the chicken ragu, then a layer of grilled eggplant, then lasagna, then cheese.
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19
Repeat this process for at least three levels.
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20
On top of the last layer, grate over plenty of cheddar and Parmesan cheese and sprinkle over some pine nuts.
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21
Bake covered with a lid or aluminum foil for 30 minutes then remove the cover and bake for another 20 minutes or until golden brown up top.
