Chicken lasagna
Portions: 5
Ingredients
- 500 g Minced chicken
- 200 g Lasagna sheets
- 400 g Canned crushed tomatoes
- 1 st Onion
- 1 st Vegetable stock
- 10 st Olives black pitted
- 50 g Sun-dried tomatoes
- 150 g Apetina White cheese 10%
- 400 g Creme fraiche parmesan & garlic 12%
- 1 dl Shredded light cheese 12%
- 1 dl Cooking cream 4%
- Salt
- Black pepper
- Cherry tomatoes
- Basil fresh
Instructions
- 1. Preheat the oven to 175°C.
- 2. Fry the minced chicken and onion until cooked through. Season with salt and pepper.
- 3. Add the crushed tomatoes, vegetable stock, black olives, and sun-dried tomatoes. Let simmer for a few minutes.
- 4. Mix the light créme fraîche with two-thirds of the low-fat cheese.
- 5. Layer the lasagne sheets with the chicken mixture and the créme fraîche mixture in an ovenproof dish.
- 6. Pour the cooking cream over the lasagna, sprinkle with shredded cheese on top, and crumble the remaining white cheese on top.
- 7. Bake for 20 minutes.
- 8. Remove from the oven and let rest for a few minutes before serving.
- 9. Garnish with cherry tomatoes and fresh basil, enjoy.
Nutrition per serving
Calories: 565
Protein: 36
Fat: 28
Carbohydrates: 39