Thursday 5 September 2013

My Chicken Lasagne

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for My Chicken Lasagne. There are some days when only a lasgane will do, and why not? Layers of chicken ragu sauce, creamy white sauce, sheets of pasta, all topped with bubbling melted cheese - perfect for a windy autumn's day!

A Simple List of Ingredients:

1. Chicken Mince
2. Red Chilli Powder
3. Dried Oregano
4. Tomato Lasagne Sauce
5. Olive Oil
6. Salt and Pepper
7. Vegetable Stock
8. Tomato Puree
9. Carrots
10. Bell Pepper
11. Onion
12. Garlic

13. Lasagne Sheets
14. Whole Milk
15. Plain Flour
16. Butter
17. White Pepper
18. Nutmeg (optional)
19. Grated Cheese

Bismillah, let's begin!

First, to make the chicken sauce, peel and finely chop five medium carrots.

Slice a large green bell pepper into small chunks.

Peel and crush two garlic cloves.

Peel and thinly slice one medium onion.

Heat a few tablespoons of olive oil in a saucepan.

Throw in the sliced onions and the crushed garlic.

Cook on medium heat until the onions have softened.

Next, put in about two pounds of chicken mince. You could also do this exact recipe but use lamb mince.

Stir fry the chicken until it becomes slightly browned.

Then, throw in the sliced carrots and peppers.

Stir fry for another few minutes.

Season to taste with salt and pepper.

Add red chilli powder, to taste.

Add one teaspoon dried oregano.

Pour in 1/2 pint vegetable stock.

Squeeze in about one tablespoon tomato puree.

Next, I used a medium sized jar of Dolmio Lasagne Sauce. If you don't have this, then just add a tin of tomatoes.

Pour in the lasagne sauce.

Stir to combine.

Simmer for 30 minutes on a low heat.

After 30 minutes, taste for seasoning and adjust if needed.

Finally, take a few leaves of fresh basil.

Tear the basil leaves, and add to the sauce.

Stir to combine, and the sauce is now ready!

To make the Bechamel sauce (white sauce), melt two tablespoons butter in a saucepan.

Once the butter has melted, add two tablespoons plain flour.

Cook the butter and flour on a low to medium heat, stirring constantly for about two minutes.

Next, take 1 and 1/2 pints warmed whole milk.

Slowly add all the warm milk, stirring constantly on a medium heat, until the sauce thickens.

Season well with salt and white pepper.

Add 1/4 teaspoon ground nutmeg. This is completely optional - I have discovered this article recently so I do not use nutmeg in my cooking anymore. 

This is nutmeg.

Stir to combine, and the white sauce is done.

Next, take 8 lasagne sheets.

I pre-cooked the lasagne sheets but you don't have to.

Now, it's time to layer the lasagne! Take a large oven dish, and spread a layer of the chicken sauce ..

.. white sauce ..

.. lasagne sheets ..

.. chicken sauce ..

.. white sauce ..

.. lasagne sheets ..

.. chicken sauce ..

.. white sauce .. 

.. and top with grated cheese.

Cover with foil and bake in a preheated oven at Gas Mark 5 for 20 minutes until golden brown and the cheese is melted. Uncover towards the end to let the top brown. Or, brown under a hot grill.

Allow to cool slightly before digging in! Enjoy!!


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