Peel and chop the onion and garlic cloves finely. Heat the extra virgin olive oil in a saucepan and fry for five minutes. Meanwhile we peel the eggplant and cut in small dice, which we add to the saucepan to sauté for five more minutes.
Next we add the tomato, vinegar, sugar, a teaspoon of oregano, a little chopped fresh basil and salt to taste. We cook to simmer during 20 minutes. We mix all the cheese, grated or chopped.
We assemble the lasagna in a 18×25 cm rectangular font approximately. Grease and cover the base with fresh lasagna sheets. Cover with aubergine and tomato, place another layer of pasta for fresh lasagna and sprinkle with the cheese mixture. We continue layering until we finish with one of béchamel and cheese.
We introduce the source in the oven, preheated to 200 ºC with heat up and down, and cook for 15 minutes or until the surface is golden brown. We remove from the oven and wait a few minutes before serving.