ingredients

40 g of Parmesan cheese
25 cl of St Hubert Omega 3® Thick & creamy
1/2 bouquet of basil
12 sheets of lasagna
1 beautiful shallot
100 g of Paris mushrooms
16 small canned artichoke hearts
200 g chicken aiguillettes
2 tablespoons olive oil
salt and pepper 5 berries

Steps

Step 1

Boil the 25 cl of St Hubert Omega 3® Thick & creamy with 30 g of Parmesan cheese.
Stir in the torn basil leaves and let steep out of the heat.

2nd step

Peel and chop the shallot. Cut the rinsed Paris mushrooms into four and the artichoke hearts into two.

Step 3

Sauté them in olive oil with chicken, salt and pepper 5 berries. Book warm.

Step 4

Cook the lasagna leaves in salted water, stirring regularly. When cooked, drain on a cloth.

Step 5

In the center of each plate, divide a tablespoon of sauce, put a sheet of lasagna open, drop a good spoon of "stuffing", fold the lasagna.
Divide again sauce spoon and repeat the operation with the 2 ^nd and 3 ^rd sheet of lasagne. Finish with sauce and sprinkle with remaining grated parmesan cheese.

tips

Tip: to prevent the lasagna leaves from sticking together, pour 1 tablespoon of olive oil into the cooking water.

The little extra: combine other herbs with basil: dill, coriander, chives ...