Pasta dough (6 mini lasagnes)

Mix flour and spices.

Make a hole in the centre of the flour and add the eggs, salt, milk and olive oil.

Start to mix with a fork.

Put the pasta dough on the table with some flour.

Knead the dough.

Put the dough into the fridge, covered by a wet tea towel.

Ingredients

200g flour

2 eggs

1 tsp milk

1 tsp salt

1 tsp olive oil

2 pinches cumin

1 pinch coriander

1 pinch cinnamon

Filling

Chop the onion

Crush a clove of garlic

Put both into a pan with olive oil.

When the onion and garlic start to yellow, add the spices

Cut the aubergine into small pieces, along with the mushrooms and the tomato.

Add to the pan. Throw in salt & pepper. Let the mixture simmer and reduce

Ingredients

½ onion

2 clove garlic

1 aubergine

6 mushrooms

Fresh mint & coriander
1 tomato

1 tbs cumin

2 tbs coriander

2 tbs cinnamon

Get out the dough from the fridge.

Sprinkle some flour on the table and use a rolling pin to flatten the dough out.

Use metal rings to cut out round pieces of paste

Creating the lasagne

Arrange the metal rings on a plate.

Brush a little oil with your finger on the bottom of the ring to stop the lasagne from sticking.

Then place a first layer of dough into the rings.

Build your lasagne into the ring: 4 dough layers, 3 fillings.

Put them in the oven for 15 minutes at 140°.

Ideas : Decorate the lasagne tops with cinnamon and half a small tomato

Eat with a fresh spinach salad.