Chicken Lasagna

About Chicken Lasagna

Ingredients

• White sauce
• Refined flour (maida) 2 tbsps
• Butter 2 tbsps
• Milk 2 cups
• Processed cheese, grated ½ cup
• Salt to taste
• Tomato-chicken mixture
• Tomato concasse 1 cup
• Chicken mince, cooked for 15 minutes 250 gms
• Oil 1 tbsp
• Garlic cloves, finely chopped 3
• Sugar 1 tsp
• White pepper powder 1 tsp
• Dried mixed herbs (optional 1 tsp
• Bay leaves 2
• Salt to taste
• Chicken stock 1 cup
• Fresh parsley, chopped 1 tbsp
• Pasta
• Refined flour (maida) 1 cup
• Egg 1
• Olive oil 1 tbsp
• Salt to taste
• Toppings
• Mozzarella cheese, grated ½ cup
• Processed cheese, grated ½ cup

How to Make Chicken Lasagna (Stepwise Photos)

Method

1. To make white sauce, melt butter in a non-stick pan. Add refined flour, mix and saute on low heat for 2-3 minutes.
2. Add 1 cup milk, whisk well. Add another cup of milk and whisk well so that there are no lumps.
3. Add processed cheese and salt and stir continuously, on low heat, till it becomes thick and coats the back of a spoon. Transfer into a bowl and set aside to cool.
4. Heat 1 tbsp of oil in another non-stick pan. Add garlic and saute till fragrant but not brown.
5. Add tomato concasse, chicken mince, sugar, pepper powder, mixed herbs, bay leaves and salt and mix well. Cook for 5 minutes. Add 1 cup stock, mix, cover and cook for 5 minutes on low heat. And parsley and mix.
6. To make pasta, take flour in a bowl and make a well in the middle. Break the egg into the well, add olive oil and salt. Mix with fork till the mixture becomes crumb like.
7. Knead the pasta dough with your palms, stretching it and folding it back for atleast 10 minutes, or till the dough is smooth. Cover with a wet cloth so that it does not dry and refrigerate it for 20 minutes.
8. Preheat oven to 200º C.
9. Dust some dry flour on the worktop, keep the dough on it and roll into a long thin sheet. Cut into 4 equal parts and keep them on a floured plate.
10. Grease a baking dish with some butter. Pour 3 tbsps white sauce and spread on the base. Keep 1 sheet of lasagna, spread another layer of white sauce, a layer of chicken tomato mixture followed by layers of mozzarella cheese and processed cheese. Keep one more of lasagna sheet and repeat the layers of white sauce, chicken-tomato mixture and both the cheese. Repeat these layers till all the ingredients are used up.
11. Keep the dish in the preheated oven and bake for 20 minutes.
12. Take the dish out of the oven, cut into wedges and serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps