Lasagne with shredded chicken

Serves : 4

Preparation time: 25 minutes

Cooking time : 30 to 35 minutes

Ingredients

• 750 ml (3 cups) broccoli, rapini or broccolini, chopped
• 60 ml (4 tablespoons) olive oil
• 2 garlic cloves, chopped
• 30 ml (2 tbsp.) white or red balsamic vinegar
• 1-2 pinches chili flakes
• 500 ml (2 cups) ricotta cheese
• 1/2 roast chicken
• 1 jar Arabiata or Marinara tomato sauce
• 8 fresh lasagne sheets or 16 to 24 dry sheets (quick-cooking)
• 750 ml (3 cups) Demo cheese, grated
• 4 to 6 slices bacon, half-cooked
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 190°C (375°F).
2. In a hot skillet over high heat, sauté broccoli, rapini or broccolini in a little oil for 3 to 4 minutes.
3. Add garlic, balsamic vinegar, salt, pepper and hot pepper, stir and let cool.
4. Then mix in the vegetables and ricotta.
5. On work surface, shred chicken.
6. In a bowl, combine the shredded chicken and tomato sauce.
7. In a gratin dish, alternate sheets of lasagne dough, chicken sauce, vegetable and ricotta mixture and grated cheese.
8. Finish with a layer of grated cheese, place the bacon slices on top and bake for 25 to 30 minutes.