Homemade Chicken Lasagna
4 servings
60 minutes
Homemade chicken lasagna is a cozy dish that combines the tenderness of pasta, the richness of Bolognese sauce, and the creamy texture of béchamel. The roots of lasagna trace back to Italy, but its variations have spread worldwide. In this recipe, juicy chicken mince is stewed with tomatoes and wine to create a flavorful meat filling, while thin layers of fresh dough absorb the creamy sauce and spices. A cheesy crust completes this gastronomic wonder, making it an ideal choice for a family dinner. Lasagna has a rich flavor with hints of nutmeg and freshly ground pepper, creating a harmonious blend of textures and aromas. It is best served hot with a glass of red wine and a fresh salad to highlight the depth of flavor. This dish is not only nutritious but also capable of providing a sense of home warmth and comfort.
1
Sift the flour, make a well in it, and add eggs, oil, and salt.
- Wheat flour: 450 g
- Chicken egg: 3 pieces
- Olive oil: 1 tablespoon
- Salt: to taste
2
Knead for 7-10 minutes until smooth and elastic. (the dough should not stick to your hands!).
3
Wrap in plastic wrap and let it rest for about 30 minutes.
4
Fry the minced meat with onion and garlic, add tomatoes and wine. Then salt, sugar, and pepper. Remember that all dishes with tomatoes must include sugar! Simmer covered for 15-20 minutes until ready.
- Ground chicken: 400 g
- Onion: 1 piece
- Garlic: 1 head
- Tomatoes in their own juice: 2 pieces
- Dry red wine: 50 ml
- Salt: to taste
- Sugar: 1 teaspoon
- Freshly ground black pepper: to taste
5
Melt the butter in a pan, add flour. Quickly start whisking, add milk and mix again to avoid lumps. When the sauce becomes smooth and starts to thicken, add nutmeg, salt, pepper, and bay leaf.
- Butter: 50 g
- Wheat flour: 450 g
- Milk: 400 ml
- Ground nutmeg: pinch
- Salt: to taste
- Freshly ground black pepper: to taste
- Bay leaf: to taste
6
We roll our dough very thinly and cut out sheets in shape. From the leftovers, we make wonderful homemade pasta.
7
Béchamel, pasta, Bolognese, cheese.
- Cheese: 150 g
8
180 degrees for about 30 minutes. If you feel it's not ready yet - cover with foil and put it back in the oven to prevent the cheese from burning.
9
