Chicken lasagna
Lasagna sheets 10
Chicken mince 500 gm
garlic 4 cloves
Oil as required
Onion finely chopped 1
Salt to taste
Crushed black pepper to taste
Cayenne pepper 1/4 tsp
Fresh rosemary 1 tbsp
Mixed Italian herbs 1/4 tsp
Tomato sauce
tomato puree 1 can
Olive oil as required
Garlic 2-3 cloves
Fresh basil 10 leaves
Oregano fresh 1 tbsp
Salt to taste
Black pepper to taste
Sugar 1/4 tsp
Vinegar few drops
White sauce
Butter 2 tbsp
Flour 2 ½ tbsp
Milk 3 cups
Cheddar cheese 4 tbsp grated
Salt to taste
Black pepper to taste
Mozzarella cheese 4 tbsps grated
To make the mince heat oil in a pan add the garlic sauté for 2 minutes then add the onions sauté till transparent and add the chicken mince and cook till it changes color. Season with salt, black pepper, cayenne pepper and sauté for a minute or 2 then add the herbs and cook till the water is dried up.
To make the tomato sauce heat oil in the pan add the garlic and sauté till fragrant then add the canned tomato puree and cook till heated through, season with salt, pepper and herbs along with the vinegar and sugar bring to a boil and remove from the heat.
To make the white sauce, melt butter in a saucepan add the flour and cook till fragrant. Then gradually whisk in the milk to avoid any lumps. Season with salt and pepper and add the grated cheese and mix well. Once thickened slightly remove from heat.
To assemble grease a heat proof dish add a thin film of the tomato sauce to avoid the bottom lasagna sheet from burning. Then layer the lasagna sheet followed by the mince then tomato sauce and a dash of white sauce, then add a layer of lasagna sheets again and repeat the same process finish with a layer of tomato sauce and to with a generous amount of cheese on top.
Bake in a preheated oven for 30 minutes or until lasagna sheets are cooked
Lasagna sheets 10
Chicken mince 500 gm
garlic 4 cloves
Oil as required
Onion finely chopped 1
Salt to taste
Crushed black pepper to taste
Cayenne pepper 1/4 tsp
Fresh rosemary 1 tbsp
Mixed Italian herbs 1/4 tsp
Tomato sauce
tomato puree 1 can
Olive oil as required
Garlic 2-3 cloves
Fresh basil 10 leaves
Oregano fresh 1 tbsp
Salt to taste
Black pepper to taste
Sugar 1/4 tsp
Vinegar few drops
White sauce
Butter 2 tbsp
Flour 2 ½ tbsp
Milk 3 cups
Cheddar cheese 4 tbsp grated
Salt to taste
Black pepper to taste
Mozzarella cheese 4 tbsps grated
To make the mince heat oil in a pan add the garlic sauté for 2 minutes then add the onions sauté till transparent and add the chicken mince and cook till it changes color. Season with salt, black pepper, cayenne pepper and sauté for a minute or 2 then add the herbs and cook till the water is dried up.
To make the tomato sauce heat oil in the pan add the garlic and sauté till fragrant then add the canned tomato puree and cook till heated through, season with salt, pepper and herbs along with the vinegar and sugar bring to a boil and remove from the heat.
To make the white sauce, melt butter in a saucepan add the flour and cook till fragrant. Then gradually whisk in the milk to avoid any lumps. Season with salt and pepper and add the grated cheese and mix well. Once thickened slightly remove from heat.
To assemble grease a heat proof dish add a thin film of the tomato sauce to avoid the bottom lasagna sheet from burning. Then layer the lasagna sheet followed by the mince then tomato sauce and a dash of white sauce, then add a layer of lasagna sheets again and repeat the same process finish with a layer of tomato sauce and to with a generous amount of cheese on top.
Bake in a preheated oven for 30 minutes or until lasagna sheets are cooked
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