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PUPUNHA PALM LASAGNA

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By

@alinetatagiba

View in original language

(Português)

60 min(s)

4 servings

Ingredients

• Pupunha palm leaves | 500 g
• Homemade tomato sauce | 500 g
• Onion | 1 unit(s)
• Garlic Cloves | 3 unit(s)
• Fresh mushrooms | 300 g
• Seasoned Shredded Chicken or Seasoned Ground Beef | 300 g
• Functional Béchamel Sauce | 500 g

Recipe

1. Wash the palm leaves and drain
2. Cook in boiling water for approximately 5 minutes until al dente.
3. Top the red sauce with grilled mushrooms and chicken (I love this version, but it's completely optional here. Use the sauce however you like.).
4. In a refractory, assemble the lasagna by placing a layer of white sauce, a layer of lasagna sheets, a layer of red sauce. Make as many layers as possible. But always finish with the layer. of white sauce.
5. Finish with grated parmesan and bake in a preheated oven at 200 degrees until bubbly.

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