Saturday, 8 October 2016
- Homemade chicken lasagna...
recipe
ngredients
Makes about 9-12 servings
9-12 lasagna noodles
Chicken Sauce
2 tbsp olive oil
1 large onion
2 cloves garlic, minced or finely chopped
1 pound (500g) ground chicken
28 oz (800g) tomato puree
1/4 cup (50g) tomato paste
4-5 fresh basil leaves, chopped (or 1 tsp dry basil)
salt and freshly ground black pepper
Bechamel sauce
1/2 stick (60 g) butter
1/3 cup (40 g) flour
2 1/4 cup (560 ml) milk
1/2 tsp nutmeg
salt and freshly ground black pepper
1. Prepare chicken sauce. In a large pan heat oil over medium high heat. Cook the onion,garlic,over medium heat until softened, stirring constantly.
2. Add the chicken and cook until it changes its color. Break up any lumps of meat using a fork.
3. Add tomato paste, tomato puree, basil, salt and pepper to taste. Cover, bring to a boil, reduce the heat and simmer for about 1 1/2 hrs. Set aside.
4. Prepare the Bechamel sauce. In a medium sauce pan, melt the butter over medium-low heat. Add the flour and stir until smooth, for about 1 minute, until bubbling. Remove from heat and gradually stir in milk, until mixture is smooth.
5. Return to heat and stir constantly until the sauce boils and begin to thicken. Add nutmeg, salt and pepper and set aside until ready to use. Give it a stir from time to time so it doesn't make a skin on the surface.
6. Preheat oven to 350 F (180C). Grease a 8 X 12 inch (20x30cm)lasagna dish with olive oil or melted butter ( 9x13 inch dish works as well).
7. Assemble the boiled lasagnanoodles. Spread a layer of chicken sauce (about 1/3 of the sauce) over the bottom of the baking dish. Spread a thin layer of Bechamel (about 1/2 cup of Bechamel sauce). Place a single layer of noodles over top and press gently. Repeat spreading half of the remained chicken sauce over the noodles. Spread 1/2 cup Bechamel sauce on top. Add a new layer of noodles, pressing gently. Spread the remained chicken sauce, another 1/2 cup Bechamel and add the last layer of noodles.
8. Top the last layer of noodles with the remaining Bechamel sauce and sprinkle the freshly grated or sliced cheese over the top.
9. Cook for about 30-40 minutes If necessary, broil for few minutes until the cheese has the desired golden brown look.
10.Set aside for about 15 minutes before serving.