Summer lasagne

Summer lasagne

Total: 50 Min. | Active: 50 Min.
Nutritional value / people: 676 kcal
, Fat: 40 g
, Carbohydrate: 45 g
, Protein: 30 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 tbsp olive oil
400 g minced meat (beef)
1 onion, finely chopped
1 red pepper, cut into strips
1 yellow pepper, cut into strips
125 g Mascarpone
2 tbsp water
50 g rocket, slightly torn
1 ½ tsp salt
a little pepper
2 rolls of pasta dough
salted water, boiling
2 tbsp olive oil
4 tbsp balsamic vinegar
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How it's done

Heat the oil, brown the meat in batches for approx. 3 mins., add the onions and chillis and continue to fry, stirring, for approx. 5 mins. Add the Mascarpone, water and half of the rocket, mix until just warm, season.

Unroll the pasta dough pieces, cut each into 12 pieces, cook the pieces in salted water until just al dente, drain and mix with the oil.

Divide the rest of the rocket onto plates. Arrange the meat mixture and pasta in layers on top of the rocket. Drizzle with balsamic vinegar.

Good to know
Serve with: Parmesan

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