Last night made Chicken Lasagna for dinner. It was yum…juicy chicken, few green vegetables, white sauce, 3 types of cheese and above all home made pasta sheets.
Lasagna is an Italian delicacy origin and traditionally ascribed to the city of Naples. Multiple layer of pasta sheets interleaved with cheese, chicken or vegetables and sauces, attributes to a complete meal.
Usually I use to buy the lasagne sheets from outside but this time tried to make it at home😊. Commercially, the sheets which we get from stores are made of durum wheat but I made it of APF i.e. all purpose flour or maida.
Let’s come to the recipe☺.
At first I made the dough for sheets and the INGREDIENTS required are:
1+1/2 cup APF or maida
1 tsp salt
Sieve dough in a bowl and mix salt in it. Make a well and add eggs into the well. Now use your hand and simply make a dough. I added 2 tbsp of water to make a soft dough.
Refrigerate for couple of minutes and by that time you can prepare white sauce and fillings.
FOR WHITE SAUCE
1 tbsp salted butter
1 tbsp APF
1 cup milk
2 tbsp grated processed cheese
1 tsp of Italian seasoning or oregano
Heat a pan. Minimize the flame. Add butter and let it melt half. Add flour and saute for a while till both are well combined. Add milk and keep on stirring continously so that no lumps are formed. Now increase the flame to medium and keep on stirring.
As soon as you get the thick consistency add cheese and italian seasoning or oregano and remove from the flame. Keep it aside.
Now we’ll boil our pasta sheets. Take a deep and wide vessel. Add water till 3/4 of its capacity. Add 1 tsp of salt and 2 tsp of olive oil. Let it boil at high.
Now take the dough out from the refrigerator and sprinkle some flour on your clean kitchen counter. Roll the dough to thin pasta sheets. It should be 1mm of thickness.
Take a knife and make rectangular even pasta sheets by cutting the uneven edges. Repeat the same for remaining dough. Keep all the rectangular sheets by sprinkling flour between each sheets so that they do not stick to each other. I made 12 sheets of 8″×5″ in measurement.
As soon as the water starts boiling, add 3 sheets in each batch and boil for 3-4 minutes. Put the cooked sheets in cold water for a minute and spread on greased butter paper to dry.
Get ready to cook the chicken fillings☺.
500 gms chicken mince
250 gms shredded chicken breasts
4 tbsp of pasta sauce (I used the readymade one but you can prepare yourself. Recipe you can get in my blog of PIZZA)
1 tbsp of green chilly and garlic each
4 tbsp of olive oil
2 cups of chopped cabbage, carrot and capsicum
1 sliced onion
Take saucepan. Add oil and simultaneously add crushed chilly and garlic. Saute for 1 minute.
Add onion and saute for a minute.
Add chicken mince and shredded chicken. Add red sauce. Add salt and stir well. Cover the pan and let it cooked on minimum flame till chicken are cooked. It took 15 minutes.
Now add 2 cups of chopped vegetable and mix all. Cover and cook for 5 minutes. Don’t overcook the vegetables.
TIME TO ASSEMBLE THE LASAGNA:
Preheat oven at 200 degree celcius for 10 minutes.
I have used my silicone tray of 28″×24″ for assembling. You can use as per your choice. Take four sheets and place them on tray. Brush the sheets with white sauce.
Now spread the chicken sauce all over. Dab slightly with spatula. Now place Cheddar cheese slices all over. Again place sheets, brush with white sauce and spread cheddar cheese. Now put the final 4 sheets and brush with white sauce. Spread chicken sauce.
Here I added small blocks of mozarella all over and grated processed cheese in bulk. It is ready to be baked now. Place the tray on middle rack of your oven and bake at 200 degree celcius for 20-25 minutes or until the chesse on top melts completely and you can see the fats spluttering on the sides of tray.
Take the tray out and cut the portions and serve hot. Delicious😊.