POTATO LASAGNA

Versão em Português

Versión en Español

Doesn't matter where the lasagna comes from. Italy, Greek, England. What matter is the whole world tried and liked. Can be with chicken, meat, vegan. There is sweet lasagna! The most different combination is allowed. Crimp dough, flat dough or homemade dough. To vary it, we combined two things everyone likes, the lasagna and the potato. The result couldn't be better. A light and delicious dish. And if rest a piece, don't throw it away, morrow it'll be disputed for every single person.

1 kg potato

Filling

1 boiled and shredded chicken breast

1/2 diced onion

340g tomato sauce

1/2 grated carrot

100 ml water

Pepper

Salt

Basil

300 ml béchamel sauce

450g mozzarella

Grated parmesan cheese

Directions

Peel and finely slice the potatoes. Place the slices in a pan with water and salt and boil, till they are soft, but firm.

Filling

Fry the onion in a little oil. Add the shredded chicken and fry. Add carrot, tomato sauce, water, salt, pepper and basil. Simmer till the water dry and the sauce is wet.

To finish

Preheat the oven to 350˚F. Grease a large pan.

In the large pan, spoon a little béchamel sauce and chicken sauce, a potato layer, béchamel sauce, chicken sauce and the cheese. Repeat it until the ingredients are over. Sprinkle parmesan cheese and bake for about 40 minutes.

Serve: 12 portions.