Lasagna with Cabbage and Chicken Thighs

Ingredients

• Chicken Thighs 20 oz
• White Cabbage 15 oz
• Carrot 1 piece
• Onion 1 head
• Adyghe cheese 5 oz
• Smoked Chechil 10 oz
• Butter 5 oz
• Wheat Flour 0 oz
• Milk 15 fl oz
• Herbes de Provence to taste
• Sugar a pinch
• Salt a pinch
• Nutmeg a pinch
• Cheese Spread 0 oz

Step-by-Step Guide

Step 1

Finely chop the chicken thighs.

Step 2

Heat a skillet well, add sunflower oil and 50 grams of butter.

Step 3

Add a pinch of sugar and salt to the butter for caramelizing the onion.

Step 4

Sauté the finely chopped onion.

Step 5

When the onion becomes soft and translucent, add the grated carrot. Sauté until soft. Transfer the vegetable mixture to a bowl.

Step 6

In the same skillet, sauté the finely chopped cabbage. Stir vigorously while cooking. Remove the cooked cabbage to a bowl.

Step 7

Also in the same skillet, sauté the chicken thighs, season with salt and pepper, and add the Herbes de Provence.

Step 8

Grate the Adyghe cheese on a coarse grater.

Step 9

Finely chop the Chechil cheese.

Step 10

Once the thighs are cooked, add all the vegetables to them. Mix well.

Step 11

Add the Adyghe cheese and 50 grams of Chechil cheese. Mix well again and remove from heat.

Step 12

Prepare the béchamel sauce. Place 60 grams of butter in a saucepan and melt it. Add flour and nutmeg, and cook, stirring, for 1 minute.

Step 13

Remove the saucepan from the heat and gradually pour in the milk while stirring. Return to the stove and cook on low heat, stirring frequently, until the sauce thickens. At the very end, add the Chechil cheese, which should not fully dissolve.

Step 14

Lay the lasagna sheets in a baking dish. Generously coat with sauce.

Step 15

Add the filling. Then repeat: lasagna sheet, sauce, mixture. There should be several layers.

Step 16

Spread the remaining sauce over the top lasagna sheet and sprinkle with 50 grams of cheese. Place in a preheated oven at 355°F for 35–40 minutes.

Step 17

Serve hot.