Chicken Lasagna

Name: Chicken Lasagna
Yield: 6
Ingredients: 6 boneless chicken breasts, morning-style; 1 clove of garlic; 1 tablespoon of onion; 1 tablespoon of butter; 100g of ground beef; 1 packet of beef broth; 6 tomatoes; 2 cups (chopped) of salad leaves; 5 small eggplants; 2 tablespoons of grated cheese; Salt and black pepper to taste

1
6 boneless chicken breasts, morning-style
2
1 clove of garlic
3
1 tablespoon of onion
4
1 tablespoon of butter
5
100g of ground beef
6
1 packet of beef broth
7
6 tomatoes
8
2 cups (chopped) of salad leaves
9
5 small eggplants
10
2 tablespoons of grated cheese
11
Salt and black pepper to taste

Ingredients

1
6 boneless chicken breasts, morning-style
2
1 clove of garlic
3
1 tablespoon of onion
4
1 tablespoon of butter
5
100g of ground beef
6
1 packet of beef broth
7
6 tomatoes
8
2 cups (chopped) of salad leaves
9
5 small eggplants
10
2 tablespoons of grated cheese
11
Salt and black pepper to taste

Directions

1
Mince the garlic and onion and sauté them in melted butter
2
Add the ground beef and beef broth, simmering until the sauce thickens
3
Blend the tomatoes in a blender, strain, and add to the sauce
4
Season with salt, black pepper, and chopped parsley, then set aside
5
Cook the eggplants into cubes, setting aside
6
Peel and slice the chicken, moisten slightly with cold water, and pound until tender
7
Assemble the lasagna by layering chicken, sauce, and eggplant in a greased baking dish
8
Finish with a layer of chicken, brush with some of the sauce, and sprinkle with grated cheese
9
Bake in a medium-hot oven for 20 minutes, approximately, then serve immediately.