Preheat your oven to 375°F (190°C). Peel and thinly slice the potatoes, about 1/8-inch thick. Grease a 9×13-inch baking dish with olive oil, then layer the bottom with the sliced potatoes. You may want to overlap the slices slightly to ensure full coverage.
Cook the Chicken Mixture:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and crushed garlic, cooking until softened and fragrant (about 2-3 minutes). Stir in the cooked, shredded chicken, and cook for another 5 minutes, allowing the flavors to meld.
Add the Tomato Sauce and Cream Cheese:
Stir in the tomato sauce and cream cheese, mixing until the cream cheese is fully incorporated and the sauce becomes creamy. Season with salt, pepper, and minced parsley to taste. Let the mixture simmer for about 5 minutes.
Assemble the Lasagna:
Spoon a portion of the chicken mixture over the layer of potatoes, spreading it evenly. Add another layer of sliced potatoes on top, and repeat the process, layering the chicken mixture and potatoes. Finish with a final layer of potatoes.
Top with Provolone Cheese:
Sprinkle the grated provolone cheese generously over the top layer of potatoes.
Bake:
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
Serve:
Let the lasagna cool for a few minutes before slicing. Serve hot and garnish with additional parsley if desired.
Serving and Storage Tips:
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