Lasagna with chicken and vegetables
Description
The recipe won't take much time. For preparing chicken and vegetable lasagna, use hard "Provolone" cheese, semi-hard "Asiago" cheese, ricotta, and low-fat cottage cheese. I think it won't be difficult to replace all these Italian cheeses with similar ones. The type of cabbage used in the recipe is also rare in our stores, so I recommend using spinach instead. Bake the lasagna, covering the dish well with foil; after half an hour, you can check it. The recommended oven temperature is 180 degrees. Good luck! Serve hot.
Instructions
- 1
Step 1
Only the white and light green parts of the leek are used.
- 2
Step 2
Cut the onion into rings, separate them, and place in water.
- 3
Step 3
Finely chop the garlic.
- 4
Step 4
Remove the leaves from the celery and finely chop it.
- 5
Step 5
Chop the cabbage leaves.
- 6
Step 6
Clean thyme sprigs; dill can be used as a substitute.
- 7
Step 7
Grate the cheeses on a grater.
- 8
Step 8
Fry the chicken mince in a pan with onion and spices.
- 9
Step 9
Add celery, and after 5 minutes add cabbage and greens. Simmer until the chicken is cooked through.
- 10
Step 10
Mix ricotta and cottage cheese with spices and herbs.
- 11
Step 11
Place a thin layer of part of the filling into the greased pan.
- 12
Step 12
Then spread one-third of the cottage cheese, place the lasagna sheets, and sprinkle with cheese.
- 13
Step 13
Repeat the layers. The top layer should be cheese.
- 14
Step 14
Cover the lasagna with foil and bake until the cheese melts and starts to bubble slightly. Let the lasagna rest for a bit and