Pita: Lavash-Based lasagna
by Editorial Staff
A simplified and safe way to cook Italian lasagna with lavash instead of lasagne sheets and a chic juicy chicken and vegetable filling.
Cook: 1 hour 30 mins
Servings: 2
Ingredients
- Thin lavash – 1 sheet
- Chicken fillet (or boiled sausage) – 100-150 g
- Champignons (or other mushrooms) – 200-250 g
- Hard cheese (or semi-hard) – 230-250 g
- Eggplant – 150 g
- Tomato, medium size – 1 pc.
- Onions, medium size – 1 pc.
- Olives (optional) – 35-70 g
- Pickled cucumbers (optional) – 35-70 g
- Zucchini or zucchini, medium (optional) – 0.5 pcs.
- Green onions (optional) – 2 pcs.
- Fresh dill (optional) – to taste
- Fresh chili peppers – to taste
- Garlic – 3 cloves or to taste
- Spice mix (optional) – to taste
- Soy sauce to taste
- Ground black pepper – to taste
- Salt to taste
- Vegetable oil – for frying
Directions
- Cut 100-150 g of chicken fillet or doctor’s sausage very finely. You can not cut the fillet, but make minced meat out of it. If we use fillets, then either salt or pour with soy sauce and pepper. We mix.
- Chop 200-250 g of champignons or other mushrooms finely, but not thinly, so that after frying, juiciness remains. We also finely chop half of a medium zucchini and add to the mushrooms.
- Cut a slice of chili pepper (to taste) very finely. You can also skip it if you don’t like it or you can’t. 🙂
- Cut 150 g of eggplants into small cubes and put them in a separate bowl. I don’t soak them in salt. We also finely chop one medium onion and fold it over the eggplant.
- We also cut one medium tomato into small cubes. We also chop a couple of green onion feathers and some dill. You can use other herbs or not use them at all.
- Heat the vegetable oil in a frying pan, fry the chicken to the degree you like, and put it in a bowl, in which we will mix the filling. If you decide to use sausage, then you do not need to fry it.
- We send mushrooms and zucchini to the same pan. Fry them until the excess liquid boils off, and then as you like: brown a little more in a pan or put in a bowl with the chicken.
- Then we send eggplants and onions to the same frying pan. Fry until lightly browned. At the end of frying them, add chili and fry for a couple of minutes.
- Now add the tomato and continue to fry the eggplants with it until the tomato makes something like a sauce. We put it all in the same bowl as the rest of the filling. Vegetables can be sent to the pan all together – then they will be stewed, not fried.
- Add chopped herbs and garlic to the fried ingredients. Take it to your taste, not forgetting that garlic will undergo very little heat treatment and remain bright and sharp. Rub the garlic on a fine grater or pass through a press.
- In principle, we can stop at this, but we really like to add olives or pickled cucumbers to such a lasagna in an amount of about 70 g. Or both, 35 g each. We also finely chop the cucumbers and olives. They add brightness and contrast to the filling. Either salt the filling or sprinkle with your favorite spice and salt mixture. We mix. Grate 230-250 g of cheese on a coarse grater.
- Cut the pita bread into pieces that imitate lasagna sheets. To do this, I take a mold in which I will bake lasagne, put it on a sheet of pita bread, and cut a piece to the size of its bottom. And then three more pieces along the contours of the first. Preheat the oven to 180 degrees.
- Tear off a piece of parchment with a non-stick coating of such a size that it covers the entire form with the sides and hangs down a little. We soak it in water, crumple it with our hands, wring it out, wipe it with a towel, and cover the form with damp parchment.
- Put the first piece of lavash on the bottom of the form with parchment. On it – a third of vegetables. Spread the cheese on the vegetables in a thin layer. Then again a piece of lavash and so on. You should get 3 layers of vegetables. Sprinkle the third layer with cheese.
- Cover with the last piece of lavash and sprinkle generously with the remaining cheese. It is desirable that the top pita bread is completely hidden under the cheese.
- Put in a preheated oven and bake lavash lasagna with chicken, mushrooms, vegetables, and cheese until cheese crust on top. You can use convection if available. This lasagna takes 25 minutes to bake in my oven. It is convenient to remove it from the mold by the hanging edges of the parchment.
Bon, appetite and don’t be afraid to experiment!
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