picto-chef
Lasagne

Smoked chicken, fried banana and aubergine Lasagne

Ingredients

2
60min
  • 6 sheets of Panzani Lasagne
  • 320g of aubergine
  • 1 shallot aka 16g
  • 15 g of olive oil
  • 4 g of salt
  • 12 g of wine vinegar
  • 2 cloves garlic
  • 2 turns of a fresh pepper grinder
  • 365g chicken
  • 2 chilli peppers
  • 60g of onion
  • Juice of 1/2 a lemon
  • A dash of allspice
  • 2 sprigs of parsley
  • 2 yellow bananas aka 350 g
  • Oil, for frying
  • 75g liquid cream
  • 2 portions of Laughing Cow cheese
pasta

Preparations steps

  • 1. Prepare the aubergine marinade. Mix all of the marinade ingredients together in a dish: a shallot and a clove of garlic, finely chopped, 15g olive oil, 12g wine vinegar, pepper and salt.
  • 2. Cut the aubergine into thin slices 2 mm in thickness, and allow to marinate for 20 minutes. Once marinated, saute in a frying pan without adding any frying oil for 5 minutes.
  • 3. Cut the bananas into strips 2 mm thick. Fry them in a pan with a little bit of hot oil.
  • 4. Coarsely chop the chicken. Saute it in a frying pan with a little bit of oil. Add the finely chopped chilli pepper and onion. Crush the garlic in, add the lemon juice and the dash of allspice. Remove from heat, and finish off with the finely chopped parsley.
  • 5. Begin assembling it all together: inlay the bottom of a baking dish with a layer of Lasagne leaves. Then add the chicken, bananas and aubergine. Repeat the process until all ingredients are exhausted, finishing off with a layer of Lasagne.
  • 6. Pour 90 ml of salted water over the lot of it, for cooking. Top the final layer of Lasagne with the liquid cream and Laughing Cow cheese mixture, for gratinating. Cover with aluminium foil.
  • 7. Bake at 180 ° C for 30 minutes in total. 10 minutes before the cooking is done, remove the foil so the top can brown.
  • 8. Preheat the oven to 180 ° C on rotating heat.
  • 9. Then, add the squash and then the pasta, and lower the heat to 6/9. Turn off the heat after 5 minutes.
  • 10. Finish up by pouring the cream and water in. Arrange the pasta in such a way that it is in contact with the water. Add the garnished bouquet and cover your dish in aluminium foil.
  • 11. bake for 50 minutes.
  • 12. Halfway through the cooking, mix it up in such a way that the bits on top are immersed in the sauce. Uncover and allow to cook for another 25 minutes.
  • If you don't have any Laughing Cow cheese, use a spreadable cheese instead!

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