Chicken Lasagna with Parmesan and Sunflower Sprouts

Chicken Lasagna with Parmesan and Sunflower Sprouts

Ingredients

500 grams of minced Chicken

3 Tomatoes (300g)
200 grams of Lasagna plates
100g of Parmesan

1 Onion

½ Eggplant
1 can of crushed Tomatoes

250g of Cottage Cheese

100g of Sunflower Sprouts

Olive Oil
Garlic
Tomato Puree
Thyme
Oregano
Basil
Pepper
Salt

Course of Action

1. Turn on the oven to 200 degrees Celcius.

2. Finely chop the onions and roughly shred the eggplant. Heat up 1 table spoon of olive oil in a frying pan, crush 2 cloves of garlic and add 3 table spoons of tomato puree, the onions and the eggplant. Fry on medium temperature setting for 2 minutes.

3. Add the minced chicken and fry for 4 more minutes.

4. Roughly chop the tomatoes. Add the tomatoes, 1 can of crushed tomatoes, 1 table spoon of thyme, oregano, ½  table spoon of basil, a pinch of salt and black pepper, into the pan.. Let it simmer for 4 minutes.

5. Roughly shred the Parmesan. Butter a baking tray (preferrably 20x25cm) with ½ table spoon of olive oil.

6. Put 1/4 of the chicken sauce in the bottom and cover it with the lasagna plates. And then put a little bit of chicken sauce, cottage cheese and lasagna plates, in that order, until everything is in the tray. Make sure the last layer is chicken sauce and top it off with the shredded Parmesan. Let it bake in the oven for 15 minutes.

7. Rinse the sun flower sprouts and put it in a bowl, serve it with the lasagna!




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