Diced free-range chicken is browned in the pan with sautéed celery, carrots and onion; it is then perfumed with garlic, laurel and rosemary. On a baking sheet, three green lasagna sheets are stacked with a spoonful of stewed chicken and a spinach leaf in between; it is then dusted with a little Parmesan. The ensemble is baked in the oven at 180ºC for 10 minutes, then finished with the Parmesan sauce and garnished with a small sprig of spinach. A most succulent neoclassical dish!
