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DIFFICULTY

LASAGNA

CATEGORY

PREP TIME

Dinner

30 minutes

INGREDIENTS ¼ Chicken Breast

Salt Lasagna noodles 1 Onion 1 tspn Garlic Powder Half a bell pepper 2 tomatoes 1/4 cup Sour Cream 1 tbs Marinara Sauce Shredded Cheese Black Pepper

notes

When cooking chicken in pot, it is fine if there is some pink since it will be cooked on stove later.

When cooking the gravy, lower the temp if it starts to burn or get stuck to the pan.

COOK TIME

45 minutes

directions

Put chicken in water and let defrost for 2 hours.

Cut chicken in half then cut into strips.

Put a ¼ of the chicken (enough to fill the pot) in a pot with 2 tspns of water and put the stove temp at 8

Add a tspn of salt and a tspn of oil and mix it. Move the stove temp to 5. Let it cook until the chicken is cooked and water is dried. (~10 minutes) Boil enough lasagna to cover the pan 3 or 4 times. Stir every once in a while. Once it is soft, you can drain it.

Shred the chicken Dice up the onion, half a bell pepper, and 2 tomatoes.

Put the stove at 7 and let it warm for a couple of seconds then enough oil to coat the bottom of the pan. Add the onion and a tspn of garlic powder and a tspn of salt.

Cook it until onion gets soft then lower temp down to 3.

Add the bell pepper and tomatoes. Mix it and put the stove temp back up to 8. Put the cover on and let it cook for 2 minutes.

Turn stove temp back to low. Add ¼ cup of sour cream and mix it.

Taste the sauce and make sure the salt is fine. If not, add to preference Add 1 tbs of Marinara sauce Add a handful of shredded cheese Add black pepper Add the shredded chicken and mix it. Turn temp back up to 8.

Once thick, turn off stove.

Lay the lasagna on the pan. Then add the gravy and a handful of shredded cheese on top. Then repeat but put the lasagna facing another direction. If it was vertical in the previous section, then make it horizontal. Keep going until pan is filled.

Top with gravy and cheese.

Put in oven for 45 minutes at 350 degrees.