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