English (UK)
English (UK)
Chicken Lasagne
Using Hela Meal Sauce Pomodoro Italia as a seasoning.
for 6 persons
Ingredients
400 g Hela Meal Sauce Pomodoro Italia
600 g chicken fillet
2 cloves of garlic
2 onions
4 stalks of celery
2 courgettes
2 tbsp olive oil
300 g lasagna sheets
500 g ricotta
150 g grated mature cheese
Preparation
Preheat the oven to 180C. Cut the chicken fillet into pieces. Peel and finely chop the garlic and onion. Cut the leek into 1 cm pieces and keep the leaves separate.
Peel the courgettes and slice them using a mandoline. Spread them on a baking sheet lined with baking paper and sprinkle with salt. Let them rest for 10 minutes and then peel them off. Place the baking sheet in the oven and roast the courgette slices for 7 minutes.
Cook the chicken for 3 minutes in the olive oil. Add the garlic and onion and cook until fragrant. Then add the leek and Hela Maaltijdsaus Pomodoro Italia. Season with salt and pepper.
Divide the 1/3 portion of the lasagna sheets, ricotta, zucchini slices and the chicken mixture over a baking sheet. Repeat this 2 more times (depending on the size of your baking sheet) and finish with a layer of lasagna and ricotta. Spread the grated cheddar cheese over the top.
Place the lasagna in the oven for 25-30 minutes so that the top is golden brown and crispy. Garnish with the celery leaves.
Tip: Replace the courgette with broccoli sprouts; this is faster.
