Lasagnette with chickpeas, salami and sage

Name: lasagnette with chickpeas, salami and sage
Total time: 35 min
Yield: 4
Ingredients: 4 tablespoon olive oil; 200 gram salami in cubes; bunch fresh sage only the leaves; bunch basil only the leaves; 1 look tomato cubes; 1 teaspoon dried oregano; 400 gram chickpeas leaked out, look; 300 gram lasagne sheets fresh; 125 gram ricotta; 1 hand Parmesan cheese grated

Try this delicious Italian lasagnette with chickpeas, salami and sage

Ingredients

Kitchen Stuff

baking form for mini muffins, greased

Directions

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.
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.
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.
Serve with or with the salami, sage, ricotta and Parmesan cheese.