Jamie Oliver, Aubergine Lasagne. He wrote... I recently ate a similar dish at a wedding in Italy, where it was cooked in a large, shallow dish. It has the same vibe as a Greek moussaka, but uses pasta rather than potatoes in the layering, making it more of a lasagne bake. The fresh sheets you can buy in supermarkets are very good and well worth using.
Rotolo is definitely one of the more unusual pasta dishes that you’ll see – many people have never eaten it before. The way I’ve prepared mine means it kind of feels like eating a lasagne or a cannelloni, but it looks really pretty and you get the gnarly crispy bits of pasta on the top, complemented by the softer pasta hiding underneath the sauce.