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Sauté the Aromatics: In a pan, heat the olive oil over medium heat. Fry the chopped onion and crushed garlic for 4 minutes until soft and fragrant.
Cook the Chicken: Add the shredded chicken and tomato sauce to the pan, sautéing for another 3 minutes until well combined.
Mix in Cream Cheese: Stir in the cream cheese, then season with salt, black pepper, and chopped parsley to taste.
Prepare the Potatoes: Slice the peeled potatoes into thin rounds using a mandolin and soak them in water until ready to use.
Assemble the Lasagna: Grease a medium-sized baking dish with olive oil. Layer the chicken stew, potato slices, stew, and cheese. Repeat the layers, finishing with a generous layer of grated provolone cheese on top.
Bake: Preheat your oven to 180°C (350°F). Bake the lasagna for 30 minutes, or until the top is golden and the potatoes are tender.
Serve: Remove from the oven and let it cool slightly before serving.
Serving and Storage Tips:
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