Lasagna Noodles with Ham, Bell Peppers and Sage

Ingredients

• 12 lasagna sheets
• Salt
• 4 tbsp olive oil
• 2 red bell pepper caps
• 1 yellow bell pepper cap
• 1 green bell pepper cap
• 200 g ham bacon
• 1 onion
• 2 Garlic cloves
• 4 sage stems
• pepper (ground)

Instructions

1. 1.

   Cook the lasagna sheets in boiling salted water for 5-10 minutes. Remove, place in a bowl with cold water and 2 tbsp oil, and let cool. Lay the sheets on a kitchen towel, pat dry and halve them.

2. 2.

   Wash the bell pepper caps, cut in half, remove seeds and white membranes, and chop into bite‑sized pieces. Cut the ham into pieces as well. Peel and finely dice the onion and garlic. Wash the sage, shake off excess water and pluck the leaves.

3. 3.

   Heat the remaining oil in a pan and briefly brown the ham. Add the diced onion, garlic and bell peppers, sauté for another 3-5 minutes. Stir in the halved lasagna sheets and two‑thirds of the sage leaves, toss briefly, season with salt and pepper, and arrange on preheated plates. Garnish with the remaining sage leaves and serve. Sprinkle Parmesan as desired.