Skillet Chicken Lasagna

Steps

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1. 1
   Finely chop one large onion, chop a bunch of fresh parsley, and cut 500g of chicken into very small cubes.
   ▶ ≈0:00
2. 2
   Heat olive oil in a fairly deep pan. Add the chopped onion and sauté for about two minutes.
   ▶ ≈0:19
3. 3
   Add three chopped cloves of garlic and continue frying the onion and garlic until they begin to caramelize.
   ▶ ≈0:33
4. 4
   Add the small chicken pieces and season with salt, pepper, and paprika. You may add any other spices you prefer.
   ▶ ≈0:45
5. 5
   Add the chopped parsley and stir well. Cook the chicken for about ten minutes, stirring occasionally.
   ▶ ≈1:07
6. 6
   Add a large knob of butter (about one tablespoon) and let it melt with the chicken.
   ▶ ≈1:36
7. 7
   Add 300 ml of milk and 300 ml of liquid cream and mix well. (If using dried lasagna sheets, use approximately 500 ml of each instead.)
   ▶ ≈1:42
8. 8
   Cut the fresh lasagna sheets into small pieces and add them to the sauce. Use an entire package of lasagna sheets.
   ▶ ≈2:05
9. 9
   Let the lasagna cook thoroughly in the sauce for about five minutes until the sheets are tender and you achieve a smooth, creamy texture.
   ▶ ≈2:48
10. 10
    Sprinkle grated cheese (such as mozzarella) all over the surface. Either bake in the oven at 190°C for ten minutes or cover the pan and let the cheese melt on the stovetop.
    ▶ ≈3:02