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🍝 Lasagne sheets with ham, pepper, and sage

524 kcal · 30 min · 4 servings

Ingredients

• 12 lasagna sheets
• salt
• 4 tbsp olive oil
• 2 red bell peppers
• 1 yellow bell pepper
• 1 green bell pepper
• 200 g speck
• 1 onion
• 2 garlic cloves
• 4 sprigs sage
• pepper (from the mill)

Instructions

1. 1. Bring water to a boil in a pot and add some salt.
2. 2. Cook the lasagne sheets in the boiling water for 5 to 10 minutes.
3. 3. Remove the sheets from the water and place them immediately in a bowl with cold water and 2 tablespoons of oil.
4. 4. Let the sheets cool down in the cold mixture.
5. 5. Take the sheets out of the water and place them on a kitchen towel.
6. 6. Pat the sheets dry.
7. 7. Cut each lasagne sheet in half so you have two halves per sheet.
8. 8. Wash the peppers thoroughly.
9. 9. Cut the peppers in half and remove the seeds and white inner walls.
10. 10. Cut the deseeded pepper pieces into bite-sized pieces.
11. 11. Cut the ham into small pieces as well.
12. 12. Peel the onion and the garlic.
13. 13. Dice the onion and garlic finely.
14. 14. Wash the sage.
15. 15. Shake the sage dry.
16. 16. Pluck the sage leaves off the stems.
17. 17. Heat the remaining oil in a pan.
18. 18. Fry the ham briefly in the pan.
19. 19. Add the finely diced onions and garlic pieces to the pan.
20. 20. Add the pepper pieces to the pan.
21. 21. Cook the vegetables for another 3 to 5 minutes.
22. 22. Add the halved lasagne sheets to the pan.
23. 23. Add two-thirds of the sage leaves to the pan.
24. 24. Stir everything well and shake the pan briefly.
25. 25. Season the mixture with salt and pepper.
26. 26. Remove the pan from the heat.
27. 27. Place the lasagne sheets with the topping on pre-warmed plates.
28. 28. Garnish the dish with the remaining sage leaves.
29. 29. Serve the dish.
30. 30. Sprinkle the dish with Parmesan cheese as desired.

Nutrition per serving

• kcal: 524
• Protein: 24 g · Fett/Fat: 16 g · Carbs: 71 g