Mmm! Nothing beats a freshly homemade lasagna! Almost everyone knows the classic Italian lasagna bolognese, on top of which there are many other variants. This variant is extra lean and carbs free. This allows me to enjoy a double portion, sorry not sorry!
1 half large chicken breast (+-200 g).
1 Large tomato (+-175 g)
1 Large shallot.
1 Clove garlic.
75 g Mushroom mix.
75 g Paprika mix.
100 g Kidney beans (canned).
70 g tomato paste.
100 g Low-fat greek yogurt.
75 g Cottage cheese.
100 g Feta cheese.
2 tsp Umami paste.
10 g Chicken curry rub spices.
1 / 2 tsp Ras el hanout.
1 / 2 tsp Roasted chili flakes.
Pepper and salt.
Half glass of water and olive oil.
2 bay leaves.
Chop the chicken in to minced meat and cut all vegetables into cubes.
Fry shallot, garlic in olive oil with the chicken, vegetables, tomato paste and spices.
Pour in water and let it simmer on low heat, until moist almost disappeared.
Arrange a part sauce over a scale.
Divide some of the pumpkin leaves.
Make a new layer with Greek yogurt, followed by sauce and pumpkin leaves.
Repeat last step.
Spread the cottage cheese over the last layer and crumble the feta over.
Season with salt and pepper and place in the oven at 170 degrees for 25min.
Finish with fresh coriander (optional).
Make this a day in advance and give it a rest so the flavors can improve and the lasagna will only get better!