Servings:
4
Prep time:
45
Cooking time:
50
INGREDIENTS
- 180 g spelt flour
- 100 g buckwheat wholemeal flour
- 2 eggs
- extra virgin olive oil
- Salt
- For the dressing
- 2 eggplants
- 400 g tomato sauce
- 250 stracciatella (very fresh cheese)
- 40 g rocket salad
- 1 clove of garlic
- 1 bunch of basil
- extra virgin olive oil
- Salt
- pepper
INSTRUCTIONS
- Stir and sift the spelled flour together with the buckwheat flour, then arrange them in a fountain on a pastry board. Pour in the center a tablespoon of oil, 30 ml of warm water, the eggs and a pinch of salt, then beat with a fork the liquids gradually mixing them with the flour. Then work the dough energetically obtaining a homogeneous dough. Wrap it in the kitchen foil and let it rest in the refrigerator for 30 minutes.
- Peel the eggplants and cut them into small cubes. Cover a large pan with aluminum and arrange the diced with a little oil, a sprinkling of oregano, salt and pepper. Cover them with another aluminum foil and form a paper bag, folding each side a couple of times. Bake at 200° C for 15 minutes abundant.
- Heat 3 tablespoons of oil in a pan, add the crushed garlic and after a minute the tomato pulp. Continue at low heat for 15-20 minutes or until the sauce is slightly thickened. Remove from heat, add the diced eggplants and 2 handfuls of basil leaves, then adjust the salt, adding a little water if necessary to adjust the consistency of the sauce.
- Divide the dough into several parts. Roll out each one on the pastry board sprinkled with flour until obtaining a very thin sheet, adjusting to the shape of your baking pan.
- Place a layer of dough in the pan, season with tomato sauce, a little stracciatella and rocket, then form the other layers proceeding in the same way. Bake the lasagna at 180° C for 25 minutes.
