Lasagna with cabbage and chicken thighs

12 servings

120 minutes

Cabbage and chicken thigh lasagna is an unusual take on the classic Italian dish, combining the tenderness of chicken, the juiciness of cabbage, and the richness of cheese. This variation emerged as a creative experiment that blends traditional Italian cooking techniques with accessible and popular ingredients. Sautéed vegetables and meat fill the lasagna with rich aroma, while béchamel sauce gives it a creamy texture. Adyghe cheese and Chechil add spicy notes, creating a harmonious flavor combination. This dish is perfect for a cozy family dinner or festive gathering, impressing guests with its delicate taste and appetizing appearance.

Energy value per serving

• Calories: 26954.8
• Proteins: 1350.4g
• Fats: 1520.5g
• Carbohydrates: 2006.8g

Ingredients

• Chicken thighs: 600 g
• Cabbage: 400 g
• Carrot: 1 pc
• Onion: 1 head
• Adyghe cheese: 150 g
• Chechil: 250 g
• Butter: 110 g
• Wheat flour: 50 g
• Milk: 500 l
• Provencal herbs: to taste
• Sugar: pinch
• Salt: pinch
• Nutmeg: pinch
• Cheese: 50 g

Cooking steps

1. Chop the chicken thighs finely.

   Required ingredients:

   • Chicken thighs: 600 g

2. Heat the pan well, add sunflower oil and 50 grams of butter.

   Required ingredients:

   • Butter: 110 g

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

   Required ingredients:

   • Sugar:  pinch
   • Salt:  pinch

4. Fry the finely chopped onion.

   Required ingredients:

   • Onion: 1 head

5. When the onion becomes soft and transparent, add grated carrot. Fry until soft. Transfer the finished vegetable mixture to a bowl.

   Required ingredients:

   • Carrot: 1 piece

6. In the same pan, sauté finely chopped cabbage. Stir vigorously while frying. Transfer the cooked cabbage to a bowl.

   Required ingredients:

   • Cabbage: 400 g

7. Also fry the chicken thighs in this pan, season with salt and pepper, and add Provençal herbs.

   Required ingredients:

   • Chicken thighs: 600 g
   • Provencal herbs:  to taste
   • Salt:  pinch
   • Nutmeg:  pinch

8. Grate Adyghe cheese on a large grater.

   Required ingredients:

   • Adyghe cheese: 150 g

9. Chop the cheese Chechil finely.

   Required ingredients:

   • Chechil: 250 g

10. Once the thighs are ready, transfer all the vegetables to them. Mix well.

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

    Required ingredients:

    • Adyghe cheese: 150 g
    • Chechil: 250 g

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

    Required ingredients:

    • Butter: 110 g
    • Wheat flour: 50 g
    • Nutmeg:  pinch

13. Remove the saucepan from the stove and gradually pour in the milk while stirring. Place it back on the stove and cook on low heat, stirring frequently until the sauce thickens. At the end, add the cheese, which should not fully dissolve.

    Required ingredients:

    • Milk: 500 l
    • Chechil: 250 g

14. Lay the lasagna sheets in the dish. Generously coat with sauce.

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

16. Spread the remaining sauce on top of the lasagna and sprinkle with 50 grams of cheese. Place in a preheated oven at 180 degrees for 35-40 minutes.

    Required ingredients:

    • Cheese: 50 g

17. Serve hot.