Lasagna with minced chicken and tomatoes

8 servings

90 minutes

Lasagna with chicken mince and tomatoes is a fragrant and tender dish of Italian cuisine that combines the richness of meat filling with the sweet-sour notes of tomatoes and the creamy softness of béchamel sauce. The origins of lasagna trace back to Medieval Italy, where it initially consisted of simple layers of dough with filling. The variation with chicken mince makes it lighter, while cream adds tenderness to the flavor. Melted cheese gives an appetizing golden crust. Lasagna is perfect for a cozy family dinner or festive table, served hot and pairs wonderfully with a glass of white wine and fresh vegetables. It is a dish that awakens the senses and brings the warmth of home cooking.

Energy value per serving

• Calories: 502.1
• Proteins: 29.2g
• Fats: 34.9g
• Carbohydrates: 19g

Ingredients

• Minced chicken: 700 g
• Ready-made dry lasagne sheets: 7 pc
• Russian cheese: 300 g
• Milk 2.5%: 400 ml
• Margarine: 100 g
• Wheat flour: 4 tbsp
• Carrot: 2 pc
• Tomatoes: 3 pc
• Onion: 2 pc
• Cream 20%: 200 ml

Cooking steps

1. First, prepare the Bolognese sauce: finely chop the onion and sauté for 2-3 minutes. Grate the carrot and add it to the onion, stirring and frying.

   Required ingredients:

   • Onion: 2 pieces
   • Carrot: 2 pieces

2. Add the chicken mince, mixing thoroughly, and fry for 10 minutes to prevent the mince from turning into one large patty. Season with salt and pepper.

   Required ingredients:

   • Minced chicken: 700 g

3. Then dice the tomatoes and add them to the minced meat, stirring continuously. Bring to a boil and immediately pour in the cream (don't be afraid that the sauce will be quite liquid). After adding the cream, bring it back to a boil. You can remove it from heat and set it aside.

   Required ingredients:

   • Tomatoes: 3 pieces
   • Cream 20%: 200 ml

4. Prepare béchamel sauce: melt the margarine. Gradually add 4 tablespoons of flour to it. Preheat the milk and gradually pour it into the pot (while continuously stirring to avoid lumps). The sauce should have a consistency like thick sour cream (thick but flowing).

   Required ingredients:

   • Margarine: 100 g
   • Wheat flour: 4 tablespoons
   • Milk 2.5%: 400 ml

5. When both sauces are ready, you can start assembling the lasagna: grease the bottom of the dish with margarine. Spread a layer of béchamel sauce. Place two sheets of pasta on top. Then add a layer of Bolognese sauce (about 1 cm thick), followed by a thin layer of béchamel sauce, and grate cheese on top. Repeat the layering so that in the end, distribute the remaining béchamel sauce over the pasta sheets, and finally, grate cheese generously.

   Required ingredients:

   • Margarine: 100 g
   • Ready-made dry lasagne sheets: 7 pieces
   • Russian cheese: 300 g

6. Final step: place the mold in a preheated oven at 180 degrees. Bake for 30-40 minutes until a golden cheese crust forms.

7. Serve warm.