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Mediterranean Lasagna

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Mediterranean Lasagna


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Tempo de preparo

55 min(s)


5 servings

João Pedro

  • Ingredients
  • Recipe
  • Chicken fillet500 g
  • Salt to taste
  • Pepper to taste
  • Olive Oil2 tablespoon
  • Medium Chopped Onion1 unit(s)
  • Crushed garlic cloves2 unit(s)
  • Eggplant1 unit(s)
  • Zucchini1 unit(s)
  • Medium, ripe and firm tomatoes3 unit(s)
  • Cottage cheese400 g
  • Oregano to taste
  1. Season the chicken with salt and pepper. Leave it to develop its flavor in the fridge for about 20 minutes.
  2. Heat the oil and lightly brown the chicken.
  3. Add the onion and garlic and continue sautéing until golden.
  4. Add 1 cup of boiling water, cover the pan, lower the heat and cook until the chicken falls apart
  5. Cut the eggplant into thin slices. Distribute the slices in a sieve and sprinkle with salt to taste. Let it rest for about 1 hour
  6. Also cut the zucchini into 0.3 cm thick slices.
  7. In a non-stick frying pan, first brown the zucchini slices and then the eggplant slices.
  8. Cut the tomatoes into 0.5 cm thick slices
  9. To assemble, in a rectangular ovenproof dish (approximately 17 x 25 cm), assemble the lasagna as follows: a layer of tomato slices
  10. one of slices of zucchini and eggplant interspersed, 1 package of cottage cheese, the sautéed chicken and a final layer with the rest of the vegetables
  11. Sprinkle oregano and finish by covering the entire surface with 1 more package of Cottage Cheese
  12. Place in a preheated medium oven at 180ºC for about 30 minutes or until the lasagna is boiling abundantly.
  1. Tips
  2. The eggplants should be sprinkled with salt and left to drain for about 1 hour to eliminate excess water.
  3. Replace the chicken with ground beef or tuna.

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