| Ingredient | Amount |
|---|---|
| Oven Ready Lasagne Sheets | 250gr |
| Chicken Filet | 450gr |
| Tomatoes | 4 pieces |
| Mashrooms (Champignon) | 500gr |
| Mozzarella | 300gr |
| Onion | 1 big |
| Parsley | 50gr |
| Spinach | 300gr |
| Blue cheese | 150gr |
| Pesto | 100gr |
+ salt, pepper, spices, olive oil for frying
- Cut into small pieces onion, mushrooms and chicken
- Pan fry onion with olive oil a little, add chicken fillet chunks, fry 5 minutes. Add mushrooms, salt, pepper, fry 15 minutes
- Satay spinach with a bit of water and oil in separate pan in a meanwhile for 5 minutes
- Mix chicken with onions and mashrooms with spinach and pesto
- Optionally remove skin from tomatoes and make pure (use blender and smash it). Cut parsley thin and mix with tomatoes
- Put one layer of lasagna sheets into baking tray (perfect dimensions 17х25х5 cm). Read instructions on the box carefully, some sheets are oven ready, others needs to be boiled first
- Put half of chicken vegi mix, distribute half of blue cheese evenly → Lasagna sheets again → Rest of the chicken mix and blue cheese → Lasagna sheets layer again → tomato sauce with parsley on top
- Warm oven up to 180 degrees and put tray inside. Wait 20 minutes
- Grate Mozzarella (large size peels)
- After first 20 minutes in the oven add mozzarella on top. Bake 20-25 minutes more