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RayleneMcC
Richly filled lasagna with chicken and kale
Italian lasagne with chicken, kale, mushrooms, mascarpone, Italian herbs, pasta and cucumber.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Heat the oil in the frying pan and fry the minced meat in 5 minutes.
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Add the kale and stir-fry vegetables and cook for 5 minutes on a high heat. Change regularly.
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In the meantime, pour the mascarpone, milk, Italian herbs, pepper and possibly salt into a saucepan and heat over low heat for 5 minutes.
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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.
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Divide successively a layer of lasagne sheets, 1/3 of the minced vegetable mixture and 1/4 of the rest of the mascarpone mixture.
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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.
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Meanwhile, wash the cucumber, scrape the cheese slicer lengthways into ribbons and put in a bowl.
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Add the vinegar, pepper and possibly salt to taste. Serve with the lasagne.
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Nutrition
975Calories
Sodium25% DV605mg
Fat103% DV67g
Protein66% DV33g
Carbs19% DV56g
Fiber24% DV6g
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