Chicken Potato Lasagna

Chicken Potato Lasagna


2 tablespoons of olive oil
1 chopped onion
2 crushed garlic cloves
450 g of cooked and shredded chicken
1 cup of tomato sauce (tea) 1 cup of cream cheese (200g) Salt, black pepper and chopped parsley to taste 500 g of peeled potato olive oil to grease
400 g of grated provolone cheese to sprinkle

Preparation mode:

In a skillet, over medium heat, heat the oil and fry the onion and garlic for 4 minutes.

Add the chicken, the sauce and sautรฉ for 3 minutes. Add the cottage cheese, salt, pepper, green smell and mix. Cut the potatoes into slices. slices on a mandolin and soak in water until ready to use.

In a medium greased refractory, intersperse layers of stew, potato, stew and of cheese, ending in cheese.

Bake in preheated oven for 30 minutes or until golden brown. Remove and serve.

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