Chicken Mince Lasagna
Main Dishes • Italian
Description
Chicken Mince Lasagna
Ingredients
- Onion 1 piece
- Garlic 3 cloves
- Tomatoes 2 pieces
- Ground meat 25 oz
- Passata Tomato Sauce 0 oz
- Salt 2 spoons
- Ground Black Pepper 1 tablespoon
- TABASCO® 1 tablespoon
- Dill 1 bunch
- Butter 5 oz
- Wheat Flour 4 spoons
- 3.2% Milk 20 fl oz
- Ready-made dry lasagna sheets 12 pieces
- Cheese Spread 15 oz
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
For the Bolognese sauce, peel and finely chop the onion. Peel and finely mince the garlic. In a heated skillet with vegetable oil, sauté the onion and garlic for about 3 minutes. Add the ground meat and cook, stirring and breaking it apart with a fork, for about 10 minutes. Remove the skins from the tomatoes and blend them with the tomato paste, Tabasco, salt, and pepper. Add the resulting sauce to the meat, stirring to combine, cover with a lid, and cook for 10–15 minutes. Remove from heat, add the herbs, stir, and cover with a lid.
Step 2
For the béchamel sauce, heat the milk in the microwave. In a saucepan, melt the butter. Add the flour, stirring constantly. Gradually pour in the milk, continuing to stir to avoid lumps. Cook over low heat for about 5 minutes — the sauce should be as thick as sour cream. Add one third of the béchamel sauce to the Bolognese.
Step 3
In a deep skillet, pour in water, add vegetable oil and a little salt. Bring to a boil. Boil the lasagna sheets for 1–2 minutes. It's better to cook 2 sheets at a time, as they may stick together. Remove the sheets from the boiling water and immediately place them in a bowl of cold water.
Step 4
Grease a baking sheet with oil and lay down the sheets of lasagna. Next, add a layer of Bolognese sauce and sprinkle with grated cheese. Place another layer of lasagna, cheese, and Bolognese sauce on top. Continue alternating layers until all the lasagna sheets and sauce are used up. For the final layer, place the sheets, spread with béchamel sauce, and sprinkle with cheese.
Step 5
Bake in a preheated oven at 390°F for about 40–50 minutes, until a golden crust forms. Remove the lasagna from the oven and let it cool for 10–15 minutes.
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