Potato-pumpkin lasagne with chicken filet

Name: Potato-pumpkin lasagne with chicken filet
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g mainly waxy potatoes; 250 g Hokkaido Pumpkin; 4 Chicken filets (à approx. 175 g); 7-10 Tbsp Salt; 1 TABLESPOON Oil; 4 Stem(s) Parsley; 6 Stem(s) Thyme; 250 g lactose-free sour cream; 75 g lactose-free whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp Grease

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g mainly waxy potatoes
250 g Hokkaido Pumpkin
4 Chicken filets (à approx. 175 g)
7-10 Tbsp Salt
1 TABLESPOON Oil
4 Stem(s) Parsley
6 Stem(s) Thyme
250 g lactose-free sour cream
75 g lactose-free whipped cream
7-10 Tbsp Pepper
7-10 Tbsp Grease

Directions

1
Wash the potatoes and boil in boiling water for 17-20 minutes. Wash pumpkin, remove seeds and cut into thin slices/splits. Wash chicken fillets, dab dry and season with salt
2
Heat the oil in a pan. Fry the fillets for about 7 minutes, turning them over. Remove and cut into slices. Drain, peel and slice the potatoes
3
H
4
Wash the herbs, shake dry and chop the leaves finely. Mix sour cream, herbs and cream, season with salt and pepper. Pour the cream mixture over the lasagne and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes until golden brown