The creamy chicken lasagna escapes tradition and surprises the palate! Although this type of pasta has a long tradition of layers and layers of pasta and cheese filling, a lot has changed over time.
Originally traditionally attributed to Italy, it has undergone influences from all over the world until it assumes the current variety! For example, Bolognese, vegetarian or vegan and even fish.
Next, we’ll find one of the recipes from this huge variety list: creamy chicken lasagna. Offers the unmatched touch of cream cheese.
Time: 30 minutes
Performance: 5 servings
Difficulty: easy
Ingredients for creamy chicken lasagna
- 3 tablespoons of oil
- 1 chopped onion
- 1 chicken breast, cooked and shredded
- 1 can of drained corn
- 2 chopped tomatoes
- 1 cup (s) of cream cheese
- Salt and chopped parsley to taste
- 2 cans of tomato sauce
- 1 pack of pre-cooked lasagna (400 g)
- 350 g of sliced mozzarella
Method of preparation
First, heat a pressure cooker with oil and fry the onion until it wilts. Then add the cooked chicken, the drained corn, the chopped tomato and sauté for 3 minutes. Immediately after, add the catupiry, salt and the smell of green, stir and turn off the heat. Then, remove from the pan and set aside.
In the same pan, make layers of tomato sauce, lasagna, stir-fried chicken, and mozzarella. Repeat the layers until you run out of ingredients that end up with the sauce. Then cover the pan and bring to low heat and cook for 5 minutes after sizzling. Finally, turn off, let the pressure release and open the pan. to serve.
Source: Terra
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