This is a dish for 6 people.
Ingredients:
450 g chicken thigh fillet
Salt and pepper
1 tsp garlic powder
2 tsp Italian herbs
1 large onion
2 cloves of garlic
200 g chestnut mushrooms
250 g mushrooms (other mushrooms are also possible)
250 ml whipped cream
250 ml whole milk
200 g crème fraîche
1 chicken stock cube
125 gr Parmesan cheese
Lasagna sheets
Bag of grated cheese
possibly fresh parsley for garnish
Preparation:
Preheat the oven to 200°C (convection) or 220°C (conventional)
Cut the chicken thighs extra small (you don’t want large pieces of meat in your lasagna) and season with salt, pepper, garlic powder and Italian herbs.
Cut the onions and mushrooms, press the garlic. Put this aside for now.
Heat a pan and melt a small knob of butter in the pan. Brown the chicken thighs over high heat. Remove the chicken from the pan and set it aside.
Add a little oil to the pan and fry the onions until translucent. Add the garlic and fry briefly. Then add the mushrooms and fry for another 5 minutes.
Now add the whipped cream, milk, crème fraiche and the stock cube and bring to the boil. Reduce the heat and let it simmer slightly for about 5 minutes. Then add the chicken pieces again.
Add the Parmesan cheese to the pan and let it melt. Taste, you can now add some extra herbs if you wish, then turn off the heat.
Now we’re going to build the lasagna. First spread a layer of sauce over the bottom. Cover this with some grated cheese and then the lasagna sheets. Continue until everything is used up, but end with the sauce. Keep a little sprinkle of cheese on hand.
Cover the baking dish with aluminum foil and place it in the preheated oven for about 25 minutes. Or until the lasagna sheets are soft.
Remove the lasagna from the oven and remove the foil. Now sprinkle the last bit of cheese over the lasagna and slide the dish back into the oven. Set the timer for 5 minutes so the cheese can melt.
Now add some fresh parsley (finely chopped) to add some color to your dish.
Enjoy your meal.
