John Myers
Kikeriki Lasagna
The perfect kikeriki lasagna recipe with a picture and simple step-by-step instructions.
- 500 g Chicken breast fillets
- 1 piece Zucchini green
- 1 piece Zucchini yellow
- 10 piece Lasagne sheets
- 1 piece Beefsteak tomato fresh
- 8 piece Mushrooms brown
- 0,5 bunch Chopped basil
- 50 g Flour
- 50 g Butter
- 450 ml Milk
- 350 ml Vegetable broth hot
- 1 piece Pressed lime
- 100 g Grated cheese
- 1 piece Egg
- Salt
- Pepper
- Cut the chicken fillet in half or thirds crosswise. Halve the zucchinis and cut into long slices. Cut the mushrooms into slices. Cut the tomato into slices. Squeeze the lime.
- Make a roux out of the flour and butter and add milk and broth. Stir in the basil and lime juice. Mix the egg well with a little sauce and then fold in. Season well with salt and pepper and season.
- Sear the chicken on both sides in olive oil, do the same with the courgette and mushroom slices, season with salt and pepper. Put aside.
- In a large baking dish, thinly fill the base with sauce and cover with lasagne sheets. Chicken, zucchini, tomato and mushrooms on top. Pour sauce over and cover with plates. Pour the sauce over the chicken and zucchini in the next layer, spread the sauce over the plates and sprinkle with cheese.
- Bake for 40 minutes in a preheated oven at 180 degrees fan-assisted Serve with unused zucchini strips. Bon appetit 🙂 It also tastes warmed up the next day and can be enough for 2 people for a whole weekend 😉
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