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.
1
Chop the chicken thighs finely.
- Chicken thighs: 600 g
2
Heat the pan well, add sunflower oil and 50 grams of butter.
- Butter: 110 g
3
Add a pinch of sugar and salt to the butter for caramelizing the onion.
- Sugar: pinch
- Salt: pinch
4
Fry the finely chopped onion.
- 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.
- Carrot: 1 piece
6
In the same pan, sauté finely chopped cabbage. Stir vigorously while frying. Transfer the cooked cabbage to a bowl.
- Cabbage: 400 g
7
Also fry the chicken thighs in this pan, season with salt and pepper, and add Provençal herbs.
- Chicken thighs: 600 g
- Herbes de Provence: to taste
- Salt: pinch
- Nutmeg: pinch
8
Grate Adyghe cheese on a large grater.
- Adyghe cheese: 150 g
9
Chop the cheese Chechil finely.
- Chechil (string cheese): 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.
- Adyghe cheese: 150 g
- Chechil (string cheese): 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.
- 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.
- Milk: 500 l
- Chechil (string cheese): 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.
- Cheese: 50 g
17
Serve hot.
