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1
Preheat oven to 350F.
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2
Heat salted water in a pot, when the water boils, cook the lasagna sheets for 2 minutes, one at a time.
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3
This step will allow the pasta to be softer and easier to handle and roll.
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4
Cut the eggplants into thin slices lengthwise.
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5
Arrange in a baking dish, brush with olive oil, and sprinkle with a little rosemary.
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6
Bake the eggplants for 10 minutes.
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7
In a saucepan, melt the butter, and then add the flour.
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8
Stir to form a paste.
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9
Add 1/2 the milk and stir until the sauce thickens.
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10
Add the remaining milk and continue stirring.
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11
Add 30 grams of grated Parmesan cheese.
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12
Season with salt and pepper. The sauce should not be too liquid.
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13
Spread the lasagna sheets on the work surface (rectangular shape the length of your baking dish).
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14
Spread the 1/2 of the Parmesan sauce on the lasagna, leaving 3 centimeters empty on each side to be able to roll.
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15
Arrange 1/2 of the eggplant on top of the sauce, and brush with 1/2 of the dried tomato tapenade.
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16
Cover with 1/2 of the ricotta, olives, pine nuts, and basil.
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17
Season with salt and pepper.
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18
Gently roll up lengthwise for a long thin roll of dough.
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19
Place the roll in the baking dish.
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20
Repeat the process for the second roll and place it in the dish next to the first one.
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21
Place 2 tablespoons of tomato sauce on top of each roll, and top with the remaining parmesan sauce.
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22
Bake for 40 minutes, if the rolls brown to quickly, cover with aluminum foil.
