1 cup Lebanese Ricotta (or any cheese of your choice)
5 tbsp roasted almonds
PREPARATION
Blend together vegetable oil, zest of 1 lemon, juice of 1 lemon, salt, pepper, 1/2 the wild thyme, 5 basil leaves, 3 garlic cloves, and marinate chicken overnight.
Boil the lasagna sheets in salted water, keep aside.
Sautéed diced mushrooms and corn kernels in olive oil, then remove and sprinkle with cut wild thyme and fresh basil. Add diced cherry tomatoes and spring onion.
Dressing
Blend 2 garlic cloves, 1/2 bunch wild thyme, remaining basil leaves, roasted almonds, juice of 1 lemon, zest of 1 lemon, salt, white pepper & at the end add gradually olive oil to have an emulsion.
Montage
Use a circle mold. Put first some of the dressing, one lasagna sheet, grilled chicken, mushroom mix, cheese and another lasagna sheet and repeat the steps.
