Curly lasagna rolls 

A delight for the palate and the eyes, curly lasagna rolls are really the ideal dish to prepare and serve during family lunches. A valid alternative to the classic meat cannelloni, these rolls prepared with eggplant and sausage are really rich in taste and full-bodied. They are prepared quite quickly and lend themselves to being cooked in advance to be then heated before serving, this method means that they can be flavored even more thanks to the rest time, always recommended in the preparation of baked first courses. Many ingredients but that maintain an extraordinary balance between them. So let's see together how to make these delicious rolls.

Ingredients

8 sheets of curly lasagna

600 grams sausage paste

400 grams fiordilatte

500 milliliters tomato puree

just enough salt

to taste extra virgin olive oil

just enough seed oil

1 handful fennel seeds

1 eggplant

8 slices mortadella

50 grams grated Grana Padano cheese

50 grams onion

Preparation

Wash the eggplant well and reduce it into slices of a thickness of 3 millimeters, then fry them in plenty of hot seed oil and once golden brown well on both sides, drain them and place with salt. In a large pan, brown the chopped onion with a few tablespoons of extra virgin olive oil. As soon as the onion is golden, add the fennel seeds and let them toast for a couple of seconds, then add the sausage paste. Sauté the sausage over high heat and add about 300 milliliters of tomato puree, then cook for about ten minutes. Once the sausage sauce is ready, pour it into a bowl and let it cool. Then add the diced fiordilatte and 40 grams of grated Grana Padano and mix everything. Place a pot on the heat with plenty of water and salt and boil the sheets of curly lasagna for about 8 minutes, then drain and place it on a plane, then start stuffing them with a layer of fried eggplant. Continue to fill the pasta sheets with mortadella and finally with a light layer of sausage and cheese mixture. Roll the sheets on themselves and place the rolls thus obtained in a baking dish. Spread the tomato puree you have kept aside on all the rolls and sprinkle with the grated Grano Padano. Bake for about thirty minutes in a static oven at 200 C degrees. Once ready, let rest for about ten minutes and serve. And here are the curly lasagna rolls ready to be served.

Note

If you love chili you can add a sprinkling during the preparation of the sausage. Bake the rolls keeping them covered for at least three quarters of the cooking time in the oven. To have dry and oil-free eggplants, it is preferable to cook them a couple of hours before and then let them drain in a colander. When boiling the sheets of lasagna, to prevent them from sticking together, add a teaspoon of oil to the water.