Lasagnes Poireaux Poulet

Découvrez la recette des lasagnes poireaux poulet, un plat savoureux et léger qui combine fondant de légumes et tendreté de la viande. Parfait pour impressionner vos invités.

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Temps de préparation: 20

Temps de cuisson: 40

Resting Time: 10

Temps total: 1 10

Type de plat: Dessert

Cuisine: Italien

Keyword: Gourmand

Servings: people

Calories: 375kcal

Cost: $25

Equipment

Frying Pan
Lasagna Dish
Knife
Cutting Board
Spatula

Ingrédients

200 g fresh or dried lasagna sheets
400 g chicken breast
3 leeks
200 ml fresh cream
150 g grated cheese (emmental, parmesan or other cheese of your choice)
1 c.s olive oil
to taste salt
to taste pepper
to taste herbs (thyme, parsley, or basil)

Instructions

Clean and finely slice the leeks.
Sauter les poireaux dans une poêle avec de l'huile d'olive pendant environ 10 minutes.
Cut the chicken into small cubes and season generously.
Quickly brown the chicken in a hot pan.
Spread a thin layer of fresh cream at the bottom of a dish.
Place a layer of lasagna sheets on the cream.
Spread the leeks and chicken over the pasta.
Sprinkle with grated cheese.
Repeat layers until all ingredients are used, ending with a layer of pasta topped with cheese.
Bake at 180°C for about 30 to 40 minutes, until the top is golden.
Let it rest for 5 to 10 minutes before serving.

Notes

Use fresh ingredients for the best taste and texture. You can vary the vegetables by adding zucchini or spinach. Lasagna keeps well in the refrigerator for 1 to 2 days; simply reheat in the oven. For a lighter dish, replace the fresh cream with Greek yogurt.

Nutrition

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