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A rustic and tasty first course: whole wheat semolina lasagna Divella with aubergine and smoked scamorza!
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Cooking tools:
- Baking dish
- Grater
- Ladle
- Saucepan
- Skillet
- Cutting board
- Chef's knife
- Kitchen towel
- Mixing bowl
- Plate
- Oven
- Stove
Ingredients
- Divella whole wheat lasagna, 2 packs
- Divella tomato puree, 600 g
- Evo Divella oil, q.b
- 00 Divella flour, 150 g
- aubergines, 2
- smoked scamorza, 300 g
- eggs, 2
- breadcrumbs, 200 g
- onion, 1/2
- basil, 4 leaves
- seed oil, 300 ml
- Salt
- Pepper
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