Richly filled lasagna with chicken and kale

Preheat the oven to 180 ° C.

Heat the oil in the frying pan and fry the minced meat in 5 minutes.

Add the kale and stir-fry vegetables and cook for 5 minutes on a high heat. Change regularly.

In the meantime, pour the mascarpone, milk, Italian herbs, pepper and possibly salt into a saucepan and heat over low heat for 5 minutes.

Spoon 1 tbsp of the mascarpone mixture into the baking dish and spread well over the bottom with the convex side of the spoon or a baking brush.

Divide successively a layer of lasagne sheets, 1/3 of the minced vegetable mixture and 1/4 of the rest of the mascarpone mixture.

Make 2 more layers. Finish with the mascarpone mixture. Fry the lasagne in the middle of the oven in about 25 minutes until golden brown and done.

Meanwhile, wash the cucumber, scrape the cheese slicer lengthways into ribbons and put in a bowl.

Add the vinegar, pepper and possibly salt to taste. Serve with the lasagne.