Recipe for the lasagna from Lebanon

The Lebanese Lasagna Recipe

Something funny takes place with the expression "Lebanese lasagna"; to some people, the expression refers to an ordered meal but that is presented as a home cooked meal... I am not sure where this expression came from but what I can say is that there is an actual recipe for a lebanese lasagna! It is a simple lasagna with chicken, mushrooms and cheese, served mostly as an appetizer. A lebanese lasagna is great, but if you are looking for italian lasagna recipes, follow that link.

Ingredients (for 4 people):

* 1 and 1/2 lb. chicken thighs
* 1 lb. Lasagna noodles
* 1 container sour cream
* about 5 tablespoons butter
* salt and pepper
* one can sliced mushrooms
* 3 thick slices sandwich-style turkey
* 1 lb. grated cheddar cheese

Instructions

1) First Cook the lasagna noodles according to directions on the package (about 7 minutes on average but varies depending on the brand) and then arrange in the baking dish.

2) In a frying pan, put in the chicken pieces, cover with a little bit of water along with salt and pepper. When cooking a kind of foam will form on the surface of water: spoon it out and discard. When the chicken thighs are cooked take them out and cut them into small pieces, do not throw out the water.

3) Keep the water you cooked the chicken in and add the sour cream and a tablespoon of butter and simmer in order to reduce until the texture has thickened considerably.

4) Once the sour cream sauce is ready, add the mushrooms and chicken pieces to the lasagna, making layers between noodles and adding some sauce between each layer. To finish, cover the top layer with a layer of turkey slices and then evenly sprinkle some grated cheese over. Bake slowly in the oven so that the liquids evaporate completely and the lasagna is firm enough and the cheese crust makes a nice golden color.