Potato and Chicken Lasagna
Looking for a new twist on classic lasagna? This version features fresh herbs, chicken and zucchini. Substituting potatoes for pasta means that even family members with a wheat-free diet can enjoy this Italian favourite.
Recipe and image courtesy PEI Potato Board.
Units: Metric US Imperial
Instructions Heat heavy bottomed pan on high and lightly coat bottom with cooking oil. Sauté ground chicken with diced onion and 2 cloves of chopped garlic. Season with salt and pepper. Set aside. Melt ¼ cup of butter with remaining garlic. Toss the thinly sliced potatoes, melted butter and garlic together to evenly coat the potatoes. Season with salt and pepper. In an oven safe baking dish begin to alternately layer the potato, tomato, zucchini, chicken and herbs. Bake covered at 350 degrees for 30-45 minutes until all layers are easily pierced with a paring knife. Uncover and top with goat cheese (or favorite cheese) and bake for an additional 5-10 minutes.