Pasta Rolls Au Gratin with Ligurian Vegetables

Prepare the lasagne sheets in salted water and olive oil until soft and lay them out to dry (preferably on a tea towel). Cut the melanzane in half lengthwise and drizzle well with olive oil, season well with salt and pepper and top with thyme and rosemary. Place them on an oiled baking tray and cook in a heated oven at 200°C until they are soft. Using a spoon, scrape out the inside of the melanzani.

Sauté the shallots in olive oil and add the eggplant mixture form. Sauté until no liquid is left, then thicken with the tomato sauce.

Cut the peppers and zucchini into very fine cubes (tastes best because then more spice can be absorbed) and also roast in olive oil until done. Then season and together with chopped pine nuts and chopped basil to the eggplant mixture form.

Cut the lasagna sheets in half lengthwise and spread the eggplant mixture evenly on them, then form into small rolls.

Form the rest of the eggplant mixture in a buttered mold and place the pasta rolls on top. Whisk the egg yolks into the whipped cream and add some of the cheese, season and pour over the rolls. Sprinkle the cheese on top and put in the oven heated to 180 °C.

Baking time at 180 °C: 20 – half an hour.

Serve with arugula and zucchini salad with pine nuts (extra recipe).

Our tip: zucchini are tender in taste and therefore also good for children.

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