Vegetable lasagne with chicken breast

Ingredients

• 1 head Onion
• 1/2 tsp Oilve oil
• 1 kg Zucchini
• 600 g Eggplants
• 1 g Salt
• 0.5 g Black pepper, ground
• 2 clove Garlic
• 600 g Ground chicken
• 20 g Basil, fresh
• 1 spear Fresh thyme
• 500 g Tomato sauce
• 250 ml Mini mozzarella

Method

1. Fry the cleaned and diced onion and garlic in olive oil until white, add the minced chicken breast, salt and pepper, and when the meat is tender, add the tomato sauce and simmer under the lid until soft.
2. Add the herbs.
3. Using a knife, slice the courgettes and eggplant lengthways to a thickness of 3 mm and grill them on the grill until dry.
4. Spread 1 tbsp olive oil on a baking tray, layer the vegetables, then spread the casserole and finish with the remaining vegetables.
5. Grate the cheese on top and bake in a 200°C oven until done.