Encore mieux que les LASAGNES classiques 🤤 Esssayez cette version au poulet et à la poêle👩🏻‍🍳

Ingredients

• 1 piece Onion (large, peeled and thinly sliced)
• 1 bunch Fresh Parsley (leaves only, finely chopped)
• 500 g Chicken Breast (cut into very small dice)
• 2 tbsp Olive Oil (extra virgin preferred)
• 3 cloves Garlic (minced)
• to taste Salt
• to taste Black Pepper
• 1 tsp Paprika (sweet or smoked, per preference)
• 1 tbsp Unsalted Butter (cut into small pieces)
• 300 ml Whole Milk (use 300 ml for fresh lasagna sheets; increase to 500 ml if using dried sheets)
• 300 ml Heavy Cream (use 300 ml for fresh sheets; increase to 500 ml for dried sheets)
• 1 package Fresh Lasagna Sheets (about 250 g, cut into bite‑size pieces; if using dried sheets, increase liquids as noted)
• 200 g Mozzarella Cheese (shredded; any meltable cheese works)

Instructions

1. Prepare Vegetables

   Thinly slice the onion, mince the garlic, and finely chop the parsley leaves.

   Time: PT5M

2. Sauté Onion

   Heat the olive oil in a high‑sided skillet over medium heat. Add the sliced onion and sauté for about 2 minutes until it begins to soften.

   Time: PT2M

3. Add Garlic and Caramelize

   Add the minced garlic to the pan and continue cooking, stirring, until the onion‑garlic mixture starts to caramelize, about 2 minutes.

   Time: PT2M

4. Cook Chicken

   Add the diced chicken to the pan, season with salt, pepper and paprika, and stir. Cook, stirring occasionally, for about 10 minutes until the chicken is cooked through and lightly browned.

   Time: PT10M

5. Finish Flavor Base

   Stir in the chopped parsley and the butter, letting the butter melt completely into the mixture.

   Time: PT1M

6. Add Milk and Cream

   Pour in the milk and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.

   Time: PT2M

7. Incorporate Lasagna Sheets

   Add the fresh lasagna sheets (cut into bite‑size pieces) to the pan, ensuring they are fully submerged in the liquid.

   Time: PT5M

8. Melt the Cheese

   Sprinkle the shredded mozzarella evenly over the top. Cover the skillet with its lid and let the cheese melt, about 5 minutes. (Optional: for a browned top, place the skillet under a pre‑heated oven at 190°C for 10 minutes.)

   Time: PT5M

9. Serve

   Remove the lid, let the dish rest for 2 minutes, then serve hot directly from the skillet.

   Time: PT2M

Nutrition Facts

Calories

1025

Protein

45 g

Carbohydrates

60 g

Fat

55 g

Fiber

3 g