Chicken Lasagne with Okra and Coconut Sauce
This recipe is perfect for your next meal! Succulent Chicken Lasagne, made with wholemeal pasta.
Ingredients
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Whole Lasagne Leaves
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2 onions
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3 tablespoons of olive oil
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350g chopped chicken
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½ teaspoon nutmeg
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150 g okra
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1 tablespoon of cornflour
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Pepper to taste
Preparation Method
- Peel and chop the onions and brown them in a pan with olive oil. Add the chopped chicken and stir in.
- Add the coconut milk and nutmeg, reserving three tablespoons, and cook for about five minutes.
- Cut the okra into ½ cm pieces and add to the chicken. Season with salt and pepper.
- Dilute the cornflour in the reserved coconut milk, add to the preparation and leave to thicken over low heat, stirring carefully.
- Prepare the lasagne starting with a layer of the preparation, followed by the lasagne sheets. Make another layer and finish by covering it with a thin layer of the preparation.
- Bake in the oven for 35 minutes at 180ºC.
