Fresh Lasagne with Aubergine and Rucola
Freshness delivered in stacks
Equipment
- Pasta-Machine
Ingredients
The Fresh Dough
- 350 g Semolina
- 140 ml Water Luke Warm
- 1 tsp Salt
- 1 tsp Olive Oil
The Sauce
- 300 g Tomato
- 5 Sundried Tomato
- 1 Garlic Cloves
- 30 ml Olive Oil
- 50 ml Water
- 1 tsp Oregano Fresh
- 3 Basil Leafs
- 10 g Pine Seeds
Baked Aubergine
- 1 Aubergine Eggplant
- 2 tsp Mediterranian Dried Herbs
- 2 tbsp Olive Oil
The Rest
- 50 g Rucola
- 1 pinch Parsley for decoration
- 1 Cherry Tomato for decoration
- 1 dash Balsamico Cream
Instructions
Making the Pasta
- 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.
Cooking 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!
Cooking the Pasta and Finishing the Plate
- 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
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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.
Nutrients per serving
Nutrition Facts
Fresh Lasagne with Aubergine and Rucola
Amount per Serving
Calories
695
% Daily Value*
Fat
24
g
37
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
15
g
Sodium
798
mg
35
%
Potassium
1044
mg
30
%
Carbohydrates
103
g
34
%
Fiber
12
g
50
%
Sugar
10
g
11
%
Protein
19
g
38
%
Vitamin A
1405
IU
28
%
Vitamin C
23
mg
28
%
Calcium
113
mg
11
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
