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Origin: Italy
Chicken and pineapple lasagna
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A different recipe for making lasagna with both chicken and pineapple. You can add different spices after preference, but in this recipe I use curry. Instead of cream cheese I prepare a cheese sauce to make the lasagna creamy and soft.

Ingredient List for 4 servings:
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400 gr Chicken
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40 gr Pineapple
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0,5 Onion
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20 gr Butter
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50 gr Flour
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150 gr Cheese
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100 gr Mozzarella cheese
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500 ml Milk
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1 teaspoon Salt
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0,5 teaspoon Black peppepr
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2 teaspoons Curry
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10 Lasagna plates
Oven temperature:
220 degree Celsius
Instructions:
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Preheat the oven on 220 degrees Celsius.
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Cut the chicken, onion and the pineapple in small pieces.
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Fry the chicken in a frying pan for approx 5 minutes. Then put it on the sides to cool down.
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Grate the cheese and mozzarella cheese.
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Melt the butter in a casserole, then add the flour and stir.
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Pour in the milk and stir until it start to boil.
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Lower the heat and add salt, pepper, curry and 1/3 of the cheese in the sauce, stir until the cheese is melted totally.
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Take the sauce away from the stow.
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Put a layer of lasagna plates in an oven form so it covers the bottom.
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Put half of the chicken and the pineapple on top of the lasagna plates. Add 1/3 of the sauce, mozzarella cheese and the cheese.
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Repeat this for another layer on top of the first one. Add a third layer of lasagna plates and finish with the rest of the sauce and the cheese and mozzarella cheese on top of it.
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Put the lasagna in the middle of the oven for approx 40 minutes.
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Take out the lasagna from the oven and serve it directly.
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