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Lasagnette with chickpeas, salami and sage
Try this delicious Italian lasagnette with chickpeas, salami and sage
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Ingredients
Directions
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Heat the olive oil and fry the salami in a high setting until crispy. Add the sage and bake for about 1 minute. Then remove the salami and sage from the pan and keep separate.
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Put the pan with the shortening back on the heat source to a low setting. Add the tomato cubes, oregano and chickpeas. Season with salt and pepper and let simmer for 20 minutes.
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Cut the lasagne sheets in 4 ribbons lengthwise and cook the pasta al dente according to the instructions on the package. Drain the pasta and stir it through the tomato sauce.
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Serve with or with the salami, sage, ricotta and Parmesan cheese.
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Nutrition
685Calories
Sodium0% DV0g
Fat57% DV37g
Protein58% DV29g
Carbs18% DV55g
Fiber0% DV0g
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