Summary

Ingredients

• 1 celeriac
• 6 carrot (s)
• 100 g butter
• 2 large onions or shallots
• 10 clove garlic
• 600 g chicken breast
• 2 cans tomatoes, chunky
• 2 cups crème fraîche
• 1 tablespoon vegetable stock
• 1 packet gratin cheese
• 9 lasagne plate (s)
• 1 teaspoon pepper, ground
• 1 teaspoon salt
• 1 tablespoon curry powder
• 1 bunch basil
• 1 bunch parsley

Print Recipe Pin Recipe

Instructions

1. First of all: The preparation time may vary. If you press the carrots and celeriac through the mixer, you can do it in half an hour.
2. First, peel the carrots and celeriac and cut them into fine strips (the size of the strips doesn`t matter, I prefer the finer ones - it`s also a good exercise in using the sharp kitchen knife correctly).
3. Then you put the butter in a saucepan, melt it (don`t let it get too hot) and add the carrot and celery strips. Let it simmer on a medium setting while stirring occasionally (Soffritto in Italian, good as a base for Bolognese). Halfway through the process, add the finely chopped onions and garlic (garlic haters can leave it out). The middle temperature benefits the garlic, which turns brown and bitter if the heat is too high.
4. While the vegetables are pulling in front of you, cut the chicken into as small pieces as possible (chop or turn through the meat grinder). In a separate pan, fry the chicken vigorously in a little oil and season it with salt, pepper and curry powder. When the chicken is starting to turn brown, add it to the vegetables in the pot. Then you add the tomatoes. Now you can finally taste it and try what is missing. Then add the finely chopped basil and parsley.
5. Note: Some people like it spicy, others like more garlic, and others like little salt. Seasoning is IMPORTANT and the quantities given for spices are a matter of taste!
6. The crème fraîche is carefully heated in a small saucepan and mixed with the vegetable stock. You may add a little salt and pepper, try it too! The longer the crème fraîche simmer, the firmer it becomes.
7. If you are satisfied with the taste of the vegetables and the sauce, the choice is yours. Either you layer the order vegetables, lasagna sheets, vegetables in a baking dish and top it with the crème fraîche or you layer the crème fraîche as an intermediate layer - both taste good (it is important that the top layer does not consist of lasagne sheets, otherwise it will becomes too hard in the oven). Now spread the gratin cheese on top.
8. The casserole dish is then placed in the oven and the lasagne is baked on the middle rack for 60 minutes at 180 ° C (top / bottom heat: 200 ° C) until the cheese is golden brown.
9. Tip: What goes well with it are rocket leaves without dressing or anything, just pure with it.