Chicken, ricotta, and mushroom lasagna

1 Preheat the oven to 180°C;

2 Cook the chicken with half an onion and one clove of garlic;

3 While the chicken is cooking, prepare the tomato sauce: remove the skin and seeds, then sauté the pulp with a drizzle of olive oil, half an onion, and one chopped clove of garlic;

4 As soon as the pulp starts to break down, blend it with a hand blender until you achieve the desired consistency. For creamier textures, you can choose Flama models 2034FL or 2038FL, as they offer greater power;

5 Add 100 ml of water, salt, black pepper, oregano, and basil to taste to the pulp. Set aside;

6 Slice the mushrooms and sauté them with a little olive oil, garlic, and salt. Set aside;

7 Once the chicken is cooked, shred it and add the ricotta and mushrooms, mixing well;

8 Spread some of the tomato sauce over the bottom of a baking dish, then layer the pasta, chicken mixture, cheese, and mushrooms on top. Repeat the process until you have no ingredients left;

9 Finish with a layer of pasta, tomato sauce, and ricotta. Bake in the preheated oven at 180°C for 20 minutes.