John Myers
Contents
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Ingredients
- 250 ml Cream 30% fat
- 100 ml Water
- 1 tablet Chicken broth
- 100 g Zucchini fresh
- 100 g Cocktail tomatoes
- 100 g Fresh mushrooms
- 500 g Chicken fillet
- 50 g Lightly smoked bacon
- 30 g Butter
- 1 packet Processed cheese half-fat level
- 50 g Grated cheese
- Salt, paprika, pepper and chilli from the mill
- Freshly grated nutmeg
- 2 Eggs
- 2 tbsp Sunflower oil
- 2 Red onions
- 0,5 Asian garlic bulb
- 1 tsp Herbal mixture Italian
- Lasagne sheets
Instructions
- Wash all vegetables and cut into small cubes, except for the onion and garlic. Peel the onion and garlic - dice the onions and press the garlic. Heat a pan and fry the bacon and onions in it, add the zucchini followed by the corn and the mushrooms, fry everything a little more. Then put in an apparten pot and fill up with water, add 1 tablet of vegetable broth and simmer so that the liquid is reduced a little.
- In the same pan where the bacon and vegetables were fried, heat 2 tablespoons of sunflower oil and fry the chopped chicken fillet in it. Adding the paprika will make the meat brown faster. When the chicken is in the desired consistency, it is added to the vegetables and mixed in. Fill up with the cream and the processed cheese and let simmer briefly. Mix in the tomato cubes and continue with the oven pan.
- Grease an oven pan and line it up with the first layer of lassagne leaves. Spread some of the meat-vegetable mix on top and cover again with the L-leaves. Repeat this in layers until the meat-vegetable mix is used up, cover again with a layer of lassagne leaves. Pour a little more of the liquid over it and sprinkle it with a nice layer of grated cheese. Now bake it in the oven preheated to 200 degrees and bake for 25 minutes until crispy.
- Well, you know me and yet I keep saying it, it's all a matter of taste! Have fun cooking.
Nutrition
Serving: 100gCalories: 193kcalCarbohydrates: 1.9gProtein: 9gFat: 16.8g
