Chicken potato lasagna
Parts and pieces:
You will need
- two tablespoons of olive oil.
- 1. one onion, chopped
- a pair of garlic cloves, smashed
- 450 grams of well-cooked and shredded chicken
- 1 milliliter of tomato sauce (tea)
- 2 ounces (200 grams) of cream cheese
- For flavour, season with salt, black pepper, and minced parsley.
- 500 peeled potatoes in total
- to serve as a lubricant olive oil
- 400 grams of grated provolone cheese for decorating the dish
method of preparation
- After heating the oil in a skillet over medium heat, cook the onion and garlic for a total of four minutes without stirring.
- For three minutes, add the chicken and sauce, and then simmer.
- Mix in some white cheese, some salt, some pepper, and some green onion. Potatoes should be cut into uniform slices.
- Until it is ready, slice it on a mandolin and then dip it in water.
- In a refractory with a medium amount of fat, layers of stew, potatoes, stew, and stew were interleaved.
- cheese, with cheese serving as the final word.
- Bake for thirty minutes in an oven that has been preheated, or until simply browned. Taking away and serving