Chicken Lasagna with Provolone Cheese and Olives

Ingredients

• 500 g chicken breast fillet
• 3 shallots (finely chopped)
• 2 stalks celery
• 2 carrots
• 200 g brown mushrooms
• 2 tbsp oil
• 80 ml white wine
• 200 ml chicken broth
• 400 g diced tomatoes (canned)
• 250 ml heavy cream
• 1 tsp Cornstarch
• 1 tbsp marjoram
• 1 tbsp thyme
• 1 tbsp balsamic vinegar
• 150 g provolone cheese
• 200 g herb‑pickled olives (pitted)
• 300 g lasagna sheets
• Salt
• Pepper (freshly ground)
• oil (for greasing the baking dish)

Instructions

1. 1.

   Wash, pat dry and slice chicken breast into thin strips.

2. 2.

   Peel and dice celery and carrots.

3. 3.

   Clean mushrooms and slice them.

4. 4.

   Heat 1 tbsp oil in a pan, sauté shallots and chicken. Add mushrooms, cook until browned, then deglaze with white wine. Remove from pan and sauté celery and carrots in remaining oil, add tomatoes, cream and broth. Return chicken and mushrooms, stir in cornstarch to thicken. Season with herbs, salt, pepper and vinegar.

5. 5.

   Grate provolone and grease the baking dish.

6. 6.

   Spread a layer of tomato‑chicken ragout on the bottom, scatter some olives. Layer lasagna sheets and sprinkle provolone, repeating until all ingredients are used. Top with cheese.

7. 7.

   Bake in preheated oven at 180 °C (350 °F) under/over heat for about 40–50 minutes.