Ingredienti
Lasagna500 grams- Shredded chicken breast500 grams
Panna175 grams
Spezie1 teaspoon- Chicken broth cube0.5 cube
Cipolla1 piece- Tomatoes2 pieces
Salsa di pomodoro2 teaspoons- Hot water0.3 cup
- Cipolla1 piece
- Chicken broth cube0.3 cube
- Spezie0.5 teaspoon
Mozzarella1 cup
Sale0 to taste
Passi
- 1
To make the filling, in a pot over heat, sauté the onion with oil for a bit, then add the chicken, spices, Maggi, and salt.
5 minUtensili necessari:
Pentola - 2
Stir until the chicken is cooked, turn off the heat, then add the cream and mix well.
5 min - 3
To prepare the sauce, in a pot over heat, sauté the onion with oil, then add the tomatoes, sauce, Maggi, spices, salt, and a quarter cup of hot water, then let it simmer until thickened, then turn off the heat.
5 minUtensili necessari:Pentola - 4
Stuff the lasagna sheets with the chicken mixture, then roll them like fingers, repeat the same method until the quantity is finished, then arrange them in a tray next to each other.
5 min - 5
Pour the sauce over the lasagna fingers, then sprinkle the cheese, place the tray in the oven from the bottom for about 10 minutes, then move it to the top until the cheese melts, then serve.
10 minUtensili necessari:
Forno
Fatti nutrizionali
Lasagnaper 100gPannaper 100gSpezieper 100gCipollaper 100gSalsa di pomodoroper 100gCipollaper 100gSpezieper 100gMozzarellaper 100gSaleper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.