Pasta Rolls Au Gratin with Melanzani and Herb Mushrooms

For gratinated pasta rolls, peel and finely dice the onions. Wash the melanzani and cut into 1cm cubes with the mushrooms. Preheat the oven to 200 degrees Celsius.

Heat some olive oil in a pot, sauté half of the onions, add paradeis pulp and lentils and sauté briefly. Pour in 350 ml of water. Stir in 1 tablespoon of soup seasoning and simmer until the lentils are al dente.

Meanwhile, in a higher pan, first roast the melanzani in olive oil, add the mushrooms and also roast briefly. Season with salt, pepper and ital. Season with salt, pepper and Italian herbs. Stir into the lentils.

In the same pan, heat olive oil and sauté the remaining onions with the garlic. Add the tomatoes and season with salt and pepper. Let it boil down a bit. Then stir in the coarsely chopped basil.

Roll up the pasta dough. Spread the filling on it. Leave one long side slightly free and roll up. Cut into pieces of about 5 cm. Pour half of the paradeis sauce into an ovenproof dish, place the pasta rolls inside and pour the remaining sauce over them.

Sprinkle with grated cheese and shredded mozzarella. Bake in the preheated oven for about 20 minutes.

Preparation Tip:

Gratinated pasta rolls are best served with leaf salad. Instead of the herb mushrooms, other mushrooms can also be used.

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