Potato lasagna with chicken

2 tablespoons olive oil
1 chopped onion
2 crushed garlic cloves
450g cooked and shredded chicken
1 cup tomato sauce (tea)
1 cup of cream cheese (200g)
Salt, black pepper and chopped parsley to taste
500g peeled potato
olive oil for greasing
400g grated provolone cheese for sprinkling


Method of preparation

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Chicken: In a skillet, heat 1 teaspoon of olive oil over medium heat. Add shredded chicken, garlic powder, onion powder, dried oregano, salt, and pepper. Cook until heated through and well-coated with the seasonings. Set aside.

Prepare the Potatoes: Thinly slice the peeled potatoes. Brush each slice with melted butter and season with salt and pepper.

Prepare the Sauce: In a saucepan, heat 2 tablespoons of olive oil. Add chopped onions and minced garlic, sauté until softened. Add crushed tomatoes, dried basil, dried oregano, salt, and pepper. Simmer for 10-15 minutes until the sauce thickens.

Assemble the Lasagna: In a greased baking dish, layer half of the sliced potatoes. Spread half of the chicken over the potatoes, followed by half of the tomato sauce and half of the shredded mozzarella and Parmesan cheese. Repeat the layers with the remaining ingredients.

Bake: Cover the baking dish with foil and bake in the preheated oven for 40-45 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden brown.

Serve: Allow the potato lasagna to cool for a few minutes before slicing. Serve warm and enjoy your delicious Potato Lasagna with Chicken!

This hearty and flavorful dish combines the creamy texture of potatoes with the savory goodness of chicken, making it a satisfying and comforting meal.