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Roman recipes

Vegetable lasagna


200 g fine egg-pasta sheets
200 g cubed aubergines
8 red tomatoes
2 sausages
2 boiled eggs
100 g Parmesan cheese
4 scamorza cheeses

Prepare some sheets of fresh egg-pasta. Cook the aubergines and the tomatoes in a pan, adding some herbs. In a pie-dish, alternate one layer of fresh pasta with the vegetable mixture, then add the fresh mozzarella cheese, the sausage and Parmesan cheese.