Ingredients:
- 2 chicken breasts
- sour cream
- pesto
- 2 zucchinis
- 2 eggplants
- Grilled capsicum
- Tomato paste
- butter
- Wheat flour or cornflour
- Milk
- Olive oil
- Fresh Lasagna
- Salt, pepper, mix of Italian herbs
- Grated cheese
- Parmesan
Directions:
- Turn on the oven on the grill position.
- Cut eggplants into 0.8 cm slices. Grill the eggplant slices on a hot grill and turn them to broil on both sides. Set aside.
- Cut zucchinis into slices of equal width. Pre-cook them in boiling water.Please do not leave them too long because they must remain firm for the final step. Drain in a colander and set aside.
- Poach the chicken breasts in a pan of boiling water. In this way, the chicken will soften and will not dry out. Once cooked, remove the chicken breasts and cut them into small pieces.
- While chicken is beeing cooked, prepare a Bechamel sauce (white sauce) using butter, flour (wheat or corn), and milk. Add some grated Parmesan and nutground to your bechamel.
- In a fried pan, heat the cream and pesto. Finally, add the chicken and mix. Add some Salt and pepper. Turn off the gas when all the elements are well mixed.
- Mix the tomato paste in a bowl with a bit of warm water to obtain a tomato sauce. Make sure it is not too liquid. Add the herbs (mixed Italian herbs or herbes de Provence), a drizzle of olive oil, salt and pepper.
- Butter a gratin dish.
- In this dish, pour some tomato sauce.
- Add a lasagne sheet.
- Dispose a layer of eggplant and fill in spaces with béchamel.
- Add a layer of lasagne and above, the preparation of chicken with pesto.
- Add a layer of zucchini and top with tomato sauce.
- Add a lasagna layer and a grilled capsicum layer.
- Add another layer of lasagna, the remaining bechamel sauce and the grated cheese.
- Place your dish into the oven (temperature 190 ° C) for 25 to 30 minutes. The cheese should benicely browned.
- njoy your meal, bon appétit! You can serve with grated parmesan.
Source: http://www.lepetitglouton.com/en/category/recipes/main-dish-recipes/
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