500 g Gallo Lasagne pasta
2 large aubergines
200 g requeson cheese
300 g tomato sauce
100 ml olive oil
100 g grated Parmesan cheese
200 g tuna in oil
salt and pepper.

Flour the work surface and roll out the fresh pasta with a rolling pin until it is very thin. Cut as many layers as you like taking into account the size of the dish to be used. Cook the pasta until it is al dente in plenty of salted water and allow to cool. For the filling, cut the aubergines into slices, fry them, drain and set aside. Grease an oven dish with olive oil, place a layer of pasta, another of aubergines, requeson cheese, half the sauce and the tuna. Repeat the process until the oven dish is full. Sprinkle with grated Parmesan cheese. Bake in the oven until it is golden-brown, for about 15 minutes.