Potato lasagna with chicken

Potato Lasagna with Chicken

Ingredients

For the Chicken Filling:

• 2 cups cooked chicken, shredded or diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 tablespoon olive oil

For the Potato Layers:

• 4-5 large potatoes, peeled and thinly sliced
• Salt and pepper to taste

For the Cheese Sauce:

• 2 cups milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• A pinch of nutmeg (optional)

Additional Ingredients:

• 1 cup shredded mozzarella cheese (for topping)
• Fresh parsley or basil for garnish (optional)

Instructions

1. Prepare the Chicken Filling:
   1. Heat the olive oil in a large skillet over medium heat.
   2. Add the chopped onion and cook until translucent, about 5 minutes.
   3. Add the minced garlic and cook for another minute until fragrant.
   4. Stir in the shredded or diced chicken, diced tomatoes, tomato paste, oregano, basil, salt, and pepper.
   5. Let the mixture simmer for about 10-15 minutes, allowing the flavors to meld. Set aside.
2. Prepare the Potato Slices:
   1. Preheat your oven to 375°F (190°C).
   2. Thinly slice the potatoes using a mandoline slicer or a sharp knife.
   3. Season the potato slices with salt and pepper.
3. Prepare the Cheese Sauce:
   1. In a medium saucepan, melt the butter over medium heat.
   2. Stir in the flour and cook for 1-2 minutes to form a roux.
   3. Gradually whisk in the milk, ensuring there are no lumps.
   4. Cook the sauce, stirring constantly, until it thickens.
   5. Remove from heat and stir in the shredded mozzarella, grated Parmesan, salt, pepper, and a pinch of nutmeg if using.
4. Assemble the Lasagna:
   1. Grease a baking dish with a little olive oil or cooking spray.
   2. Start by spreading a thin layer of the cheese sauce on the bottom of the dish.
   3. Add a layer of potato slices over the sauce.
   4. Spread a layer of the chicken filling over the potatoes.
   5. Repeat the layers, ending with a layer of potatoes.
   6. Pour the remaining cheese sauce over the top layer of potatoes.
   7. Sprinkle the remaining 1 cup of shredded mozzarella cheese on top.
5. Bake:
   1. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
   2. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the potatoes are tender.
6. Serve:
   1. Let the lasagna cool for a few minutes before slicing.
   2. Garnish with fresh parsley or basil if desired.
   3. Serve hot and enjoy your delicious potato lasagna with chicken!

Feel free to adjust the seasoning and ingredients to your preference. Enjoy your meal!