A remainder of bulgur, a few fresh vegetables and a packet of started lasagna sheet. It didn’t take more to make delicious cannelloni (yes, there are 2 N and 2 L) !!! All flavored with a little fresh basil.
And of course, a little grape because I am very sweet and savory.
So I innovated by adding a little avocado and Philadelphia to avoid weighing down the recipe like I do in winter with a good béchamel.
Enough for discussion, make way for the recipe.
- 2 shallots
- 2 tomatoes
- 1/2 eggplant
- 1 avocado
- 150 g cooked bulgur
- 1 tablespoon of yellow grapes
- Salt and pepper
- 2 tablespoon Philadelphia
- 1 pinch of Espelette pepper
- 2 teaspoons of concentrated tomatoes
- 8 plates of lasagna
- Olive oil
Slice the shallots and cook them in a lot of olive oil.
Add the chopped tomatoes then the eggplant in small cubes.
Cook for a few minutes.
Add the Philadelphia, the grapes, the Espelette pepper and season.
Cook for about 15 minutes.
Cook the plates in boiling water and drain.
Mix the bulgur, the avocado and the preparation.
Roll the preparation in the lasagna.
Put in the oven with the basil, a good drizzle of olive oil and grated Parmesan cheese at 150 degrees.
Serve with a nice salad.