Lasagna with minced chicken
6 servings
90 minutes
Lasagna with chicken mince is an Italian dish that embodies the comfort and warmth of family dinners. Its history traces back to Italian regions where culinary masterpieces were created from simple ingredients. Tender layers of dough are soaked in aromatic Bolognese sauce made from chicken mince, tomatoes, and spices. The béchamel sauce gives the lasagna a creamy texture, while melted cheese completes the composition with an appetizing golden crust. This dish is perfect for festive lunches, cozy family evenings, and simply enjoying a taste that combines richness and tenderness. Lasagna with chicken mince is a harmony of ingredients that transforms ordinary products into exquisite pleasure.
1
For the Bolognese sauce, peel and finely chop the onion. Peel and finely chop the garlic. In a heated pan with vegetable oil, sauté the onion and garlic for about 3 minutes. Add the minced meat and fry while stirring and mashing with a fork for about 10 minutes. Remove the skin from the tomatoes and blend them with tomato paste, Tabasco, salt, and pepper. Add the resulting sauce to the minced meat while mixing, cover with a lid and cook for 10-15 minutes. Remove from heat, add herbs, mix and cover.
- Onion: 1 piece
- Garlic: 3 cloves
- Ground chicken: 700 g
- Tomatoes: 2 pieces
- Tomato paste: 50 g
- Tabasco original red pepper sauce: 1 teaspoon
- Salt: 2 teaspoons
- Ground black pepper: 1 teaspoon
- Dill: 1 bunch
2
To make béchamel sauce in the microwave, heat the milk. Melt butter in a saucepan. Add flour, stirring constantly. Gradually pour in the milk, continuing to stir to avoid lumps. Cook on low heat for about 5 minutes — the sauce should be like thick sour cream. Add a third of the béchamel sauce to the Bolognese.
- Milk 2.5%: 600 ml
- Butter: 100 g
- Wheat flour: 4 tablespoons
- Tomato paste: 50 g
3
Pour water into a deep pan, add vegetable oil and a little salt. Bring to a boil. Boil the lasagna sheets for 1-2 minutes. It's better to boil 2 sheets at a time to prevent sticking. Remove the sheets from boiling water and immediately place them in a bowl of cold water.
- Vegetable oil: 30 ml
- Salt: 2 teaspoons
4
Grease the baking sheet with oil and lay out the lasagna sheets. Next, add the Bolognese sauce and sprinkle with grated cheese. Place another layer of lasagna, cheese, and Bolognese sauce. Alternate layers until all lasagna sheets and sauce are used. For the last layer, place the sheets, spread with béchamel sauce, and sprinkle with cheese.
- Vegetable oil: 30 ml
- No-boil lasagne sheets: 12 pieces
- Ground chicken: 700 g
- Cheese: 400 g
- Tomato paste: 50 g
- Butter: 100 g
- Milk 2.5%: 600 ml
5
Bake in a preheated oven at 200 degrees for about 40-50 minutes, until a golden crust forms. Remove the finished lasagna from the oven and let it cool for 10-15 minutes.
- Cheese: 400 g