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Chicken
lasagna
Chicken lasagna or as I like to call it - the hearty Italian pasta pie. Filled with the classic combination of pasta, chicken ragù, bechamel sauce and flavoured with Italian herbs, this ones a winner for dinner!
3 hours Serves 5-6
Chicken ragù:
4-5 tbsp olive oil
½ cup finely chopped onion
½ cup finely chopped carrot
½ cup finely chopped celery
2 cups chicken mince
2 ½ cups fresh tomato puree
½ cup water
2 bay leaves
1 tbsp sugar
Salt to taste
Crushed black pepper
Red chilli flakes
Herbs: thyme, oregano
You will need:
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Sauté onion, carrot and celery in olive oil. Cook with lid on for 5 minutes.
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Add chicken mince and cook for 2-3 minutes.
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Add tomato puree, water and stir well.
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Add in the spices and herbs. Season with salt and sugar.
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Simmer with lid onfor 30 minutes on low heat
Béchamel sauce:
3 cups milk
3 tbsp butter
3 tbsp plain flour
1 tbsp finely chopped garlic
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Sauté garlic in butter.
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Make the rue by adding in the flour and cook for 2-3 minutes.
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Add in milk little by little and whisk well so no lumps are formed.
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Cook till sauce thickens, then remove off heat.
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Season with salt and pepper.
To assemble:
12 lasagne sheets
2 cups grated cheese
1 cup basil, thyme, oregano leaves
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Preheat your oven.
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​Layer the lasagne sheets along with the béchamel, chicken ragù, cheese and herbs. (There is no need to pre cook the lasagna sheets as they cooked in the liquid from the sauces.)
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Bake at 180°C for 30 minutes. Serve hot with some toasted garlic bread.
