Serves 1
Directions
- 1Boil water with garlic and salt for the chicken broth. Add consommé, salt, onion, and garlic. Cook the chicken in this broth.
- 2Cook lasagna leaves in hot water. To stop cooking, place them in iced lime water. Add oil to prevent sticking.
- 3Shred the cooked chicken.
- 4Prepare the 'entomatada' by cutting tomatoes, green chili, and onion. Sauté with oil, salt, consommé, pepper, garlic salt, onion salt, and plenty of garlic. Add basil.
- 5Add some of the reserved chicken broth to the 'entomatada'. Stir in walnuts and mustard.
- 6Add the shredded chicken and some marinade sauce to the 'entomatada'.
- 7Prepare garlic butter by mixing butter, a head of garlic, salt, and oil. Cook it.
- 8Assemble the lasagna layers: pasta, chicken, zucchini, ricotta cheese, and mozzarella cheese. Repeat layers as desired.
- 9Add more cheese and a little sauce on top of the lasagna.
- 10Bake the lasagna at 400 degrees Fahrenheit.
- 11Prepare garlic bread by cutting french bread diagonally and filling the slits with garlic butter. Bake at 350 degrees until roasted.
Ingredients
- garlic
- salt
- onion
- pepper
- green chili
- tomato
- chicken
- consommé
- cheese
- ricotta
- marinated pasta
- lasagna leaves
- mozzarella
- parsley
- water
- zucchini
- 2 teaspoons mustard
- marinade sauce
- bread
- butter
Equipment
potjar
Tips
- Put pasta in iced lime water to stop cooking.
- Add a little oil to pasta so it does not stick.
- Don't throw away the broth from cooking chicken.
- Make as many layers as you want.
- Add a lot of cheese.
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