Summer lasagne

Preparation/cooking time: ca. 50m

For 4 people

Nutritional Information

Contains 676 Kcal, 30g Protein, 45g Carbohydrates, 40g Fat


  • 400 g minced meat (beef)
  • 2 tbsp. olive oil
  • 1 onion, finely chopped
  • 1 red pepper, cut into strips
  • 1 yellow pepper, cut into strips
  • 125 g mascarpone
  • 2 tbsp. water
  • 50 g rucola (rocket), etwas zerzupft
  • a little pepper
  • 1.5 tsp. salt
  • 2 rolls of pasta dough
  • saltwater, boiling
  • 4 tbsp. balsamic vinegar

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  • Heat the oil, brown the meat in batches for approx. 3 mins., add the onions and chillis and continue to dry, 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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