Pasta Rolls with Ground Lamb Filling

Ingredients

• 1 small eggplant
• Salt
• 2 Tomatoes
• 3 tbsp olive oil
• 400 g ground lamb
• 2 red onions
• 2 Garlic cloves
• 1 small carrot
• 2 tsp Tomato paste
• 100 ml dry red wine
• 150 g passata
• Pepper (freshly ground)
• pul biber
• 1 tsp Sweet paprika powder
• 100 g crème fraîche
• 12 lasagna sheets
• 200 g sheep cheese
• 2 tbsp goat cream cheese
• olive oil (for the molds)
• a handful basil

Instructions

1. 1.

   Wash, peel and slice the eggplant thinly; spread on a board. Sprinkle with salt and let it draw out water. Wash the tomatoes, cut off stems and roughly dice them. Heat 2 tbsp oil in a wide pot. Add the ground lamb and brown it crumbly. Remove from heat.

2. 2.

   Meanwhile, peel the onions and garlic cloves. Slice the onions into rings; dice the garlic finely. Peel the carrot and slice thinly. Pat the eggplant dry with kitchen paper and cube it.

3. 3.

   Sauté the vegetables and rosemary in the remaining oil for about 5 minutes. Add tomato paste, let it brown briefly, then deglaze with red wine. Add passata and lamb back to the pot; season with salt, pepper, pul biber, and paprika. Reduce slightly. Remove from heat, let cool a bit, then fold in crème fraîche.

4. 4.

   Preheat oven to 200 °C (Oven + fan) and grease two small baking dishes or one large dish.

5. 5.

   Cook lasagna sheets in boiling salted water until al dente. Drain and lay flat on a board. Spread some filling onto each sheet and roll up into pasta rolls. Layer the rolls in the baking dishes. Mix crumbled sheep cheese with goat cream cheese, sprinkle over the top, and bake for about 10 minutes. Wash basil, dry, and roughly chop.

6. 6.

   Remove the canneloni from the oven and serve sprinkled with basil.