Home made Lasagne with baked aubergine and rucola

Yields: 3 Servings Difficulty: Medium Prep Time: 45 Mins Cook Time: 15 Mins Total Time: 1 Hr

Hell yes, fresh pasta! If you want to make your pasta dish something really special, then you got to swap the dry stuff for something fresh and hand made.

Pasta making really is something easy to do and pasta machines nowadays are really affordable. They can be found starting at €15.  In this recipe we do not go the classic way, and we will not bake the lasagne. No cheese is needed neither to make a great lasagne dish. The combination of fresh pasta, a wholesome sauce and quality ingredients make this no-bake lasagne stand out.

Of course, you can swap the aubergine if you don’t like it. This dish works perfectly well with mushrooms, other veggies like bell pepper, spinach or even a lentil Bolognese. The recipe for the dough works for other types of pasta as well. In the end the shape defines the type of pasta you are making. Try using it for tagliatelle, spaghetti, stuffed ravioli and more.

Enough bla-bla… let’s get started!

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Ingredients

0/19 Ingredients
Adjust Servings
    The fresh lasagna
  • The Sauce
  • The baked Aubergine
  • The rest

Instructions

0/10 Instructions
    Making the lasagna band
  • Mix the semolina and salt, then add the lukewarm water plus a teaspoon of olive oil. Knead well for around 5 minutes with the kneading hook of your hand mixer. Make sure no semolina sticks to the sides. Depending on the degree of fineness of the semolina it may be that you need to add a bit more water, up to 200ml in total. The finer the semolina, the less water is needed. After that continue kneading with your hands until the dough no longer sticks on your finger. If the dough gets very crumbly, add a dash of water.
  • When the dough is not sticking any more, separate it in 3 equal pieces and wrap it in a moist towel or cling foil. Let it rest for 30 minutes. Meanwhile, you can take care of preparing the aubergine and later the sauce.
  • Roll out the dough in one direction. It should be less than one cm thick. Set the pasta machine to the biggest size setting and feed the dough through. Fold the long ends towards the middle and press it to have clean edges. Feed into the machine again. Repeat until your sheet of dough has a proper rectangular shape. Put the sheet aside and do the same with the rest of your dough.
  • Baking the aubergine
  • Preheat the oven at 180 °C (350° F) and get parchment paper and a baking tray.
  • Slice the aubergine. Each piece should be around half a centimetre thick. Combine the Mediterranean herbs with some olive oil. Brush the mix onto your aubergine slices. Let them bake for 15 minutes.
  • Making the sauce
  • Boil or steam the tomato(es) for 3 minutes or until you see that the skin breaks and peels off easily. Remove the remaining skin and the green bits.
  • Give all ingredients into a blender and mix well. You're done!
  • Boiling and stacking
  • Bring a pot of water to boil. Then add a dash of salt. Take a sheet of dough and start pressing it on a finer setting of your pasta machine. Repeat on thinner settings until you reach your desired thickness. Give the long pasta dough into the boiling water and boil for around 2 minutes. The fresh dough starts to float when ready. Boil one plate at a time
  • Take out the dough and lay it out flat on a kitchen towel to let dry and cool down a bit. Scoop some sauce on the plate and spread a round bed for the pasta. Place one end of the pasta on the plate, then add some aubergine. Fold the pasta over to the other side, add sauce and/or rucola. Fold back and repeat until your pasta is completely stacked.
  • Give some more sauce on top of it and sprinkle some balsamic vinegar cream over. Decorate with rucola, parsley and cherry tomatoes

Notes

Of course you can also prepare this dish with dry lasagna plates. Get 5 pieces per person. The boiling time might be a bit longer, but the dish will be pretty much the same, just less fresh.

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