This chicken lasagna has an incredible taste. The sauce is really tasty and very flavorful. The parmesan above has a great flavor and color when baked and complements this lasagna very well.
Source:Home Cooking Adventure
Element
Makes about 9-12 servings
9-12 lasagna noodles
Chicken Sauce
2 tablespoons olive oil
1 large onion
2 carrots, finely chopped
2 celery sticks, finely chopped
2 cloves minced or minced garlic
1 pound (500g) ground chicken
28 oz (800g) tomato puree
1/4 cup (50g) tomato paste
3 teaspoons sugar
1 teaspoon oregano
4-5 fresh basil leaves, chopped (or 1 teaspoon dried basil)
3/4 cup (200 ml) white wine
freshly ground salt and black pepper
Sauce Created by Bechamel Sauce
1/2 stick (60 g) butter
1/3 cup (40 g) flour
2 1/4 cups (560 ml) milk
1/2 teaspoon nutmeg
freshly ground salt and black pepper
Cover the food
1 cup (100g), Parmesan, freshly ground
Direction
1. Prepare the chicken sauce. In large skillet, heat oil over medium-high heat. Cook onions, garlic, carrots, and celery over medium heat until tender, stirring constantly.
2. Add chicken and cook until it turns color. Use a fork to break up each piece of meat.
3. Add ketchup, tomato puree, wine, sugar, oregano, basil, salt and pepper to taste. Cover, bring to a boil, reduce heat and simmer for about 1 and a half hours. Set aside. You can also make the sauce a day in advance and refrigerate it after the sauce cools. Before combining the lasagna, warm the sauce as it needs to be slightly warm.
4. Prepare Bechamel Sauce. In a medium saucepan, melt butter over medium-low heat. Add flour and stir until smooth, about 1 minute, until bubbly. Turn off the heat and gradually add the milk, stirring constantly, until the mixture is smooth.
5. Return to heat and stir constantly until sauce comes to a boil and begins to thicken. Add nutmeg, salt and pepper and set aside until ready to use. Stir occasionally so that the mixture does not form a skin on the surface.
6. Preheat oven to 350 F (180C). Grease an 8 X 12-inch (20x30cm) lasagna dish with olive oil or melted butter (9×13-inch plates also work). I used Barilla noodles without pre-cooking. If your noodles require pre-cooking, follow the manufacturer’s instructions and drain before using.
7. Assemble the lasagna. Spread a layer of chicken sauce (about 1/3 of the sauce) on the bottom of the baking dish. Spread a thin layer of Bechamel (about 1/2 cup Bechamel sauce). Place a layer of noodles on top and press lightly. Depending on the size of the noodles, you can use 3 to 4 noodles per layer. Repeat spreading the remaining half of the chicken sauce over the noodles. Spread 1/2 cup of Bechamel sauce on top. Add a new layer of noodles, press lightly. Brush with remaining chicken sauce, add 1/2 cup of Bechamel, and add the last layer of noodles.
8. Coat the last layer of noodles with the remaining Bechamel sauce and sprinkle the freshly ground Parmesan on top. Cover with aluminum foil to make sure it doesn’t touch the surface.
9. Cook for about 25 minutes with foil, and another 25 minutes without. If necessary, simmer for a few minutes until the cheese is the desired golden brown color.
10. Set aside about 15 minutes before serving. Serve with some fresh salad or even some toast. It’s very good.
