Chicken Mushroom Lasagna
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Ingredients
| Ingredients | Quantity |
|---|---|
| Chicken | 150 g |
| Salt | ½ tbsp |
| Crush black Pepper | ¼ tbsp |
| Garlic cloves | 2 mince |
| Olive Oil | ½ cup |
| Fresh Thyme | ½ tbsp |
| Button Mushroom | 1 bowl |
| Chopped Onion | ½ bowl |
| Low fat milk | 3 cups |
| Basil | 1 ½ tsp |
| Basil tomato sauce | 1 cup |
Servings
| Serving | 2 |
|---|---|
| Preparation Time | 15 Mins |
| Cooking Time | 20 Mins |
| Marintion | 4-5 Hrs |
Method
- Slice the chicken and marinate it with salt, pepper, olive oil and fresh thyme. Keep it in the refrigerator for 4 hours.
- Wash the button mushroom properly and cut it into slices.
- Saute chopped onion, garlic, fresh thyme in olive oil and add the mushroom to it along with some salt and crushed black pepper.
- Add some low fat milk and stir it till the milk evaporates. Keep aside once it is done.
- Now, take out the sliced chicken and seal it in the non stick pan.
- Make a layer with mushroom and add some basil tomato sauce.
- Garnish it with some fresh basil, olives and ricotta cheese and bake in the oven for 10-15 mins.
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