Chicken Lasagna with Provolone Cheese and Olives

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Chicken Lasagna with Provolone Cheese and Olives
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
4
Ingredients
500 grams
3
Shallots (finely chopped)
2 sticks
2
200 grams
2 tablespoons
80 milliliters
200 milliliters
400 grams
crushed Tomatoes (canned)
250 milliliters
1 teaspoon
1 tablespoon
1 tablespoon
1 tablespoon
150 grams
200 grams
pickled in herbs Olives (stoned)
300 grams
freshly ground Pepper
Vegetable oil (for lasagna pan)

Preparation steps

1.

Rinse chicken breast, pat dry and cut into thin strips.

2.

Rinse, peel and dice celery and carrots.

3.

Wipe mushrooms with a damp paper towel, trim and cut into slices.

4.

Heat 1 tablespoon oil in a pan and sauté shallots and chicken breast. Add mushrooms, sauté together, then add white wine. Remove from pan and sauté celery and carrots in remaining oil, pour in tomatoes, cream and stock. Add meat and mushrooms and boil again. Add herbs and starch and season with salt, pepper and vinegar.

5.

Grate Provolone cheese and grease lasagna pan.

6.

Place some tomato and chicken stew on the bottom of the pan and sprinkle some olives on top. Then layer with some lasagna sheets and some provolone and continue layering until all ingredients have been used up. Complete with cheese layer. Bake in preheated oven at 180°C (approximately 350°F) for about 40-50 minutes. Remove from oven and serve.