Chicken Lasagna
Ingredients
Half kg ground chicken
1/2 chopped minced onion
3 cloves garlic, crushed
A few crushed tomatoes that can be tomato pureed and half cup tomato sauce
Some dried basil, oregano, parsley, salt and black pepper for seasoning according to taste
12 lasagna sheets
1 cup ricotta cheese, 1 cup mozzarella cheese and 1 cup grated parmesan cheese
Method
In a pan cook ground chicken, onion, and garlic over medium heat until well browned. l Stir in crushed tomatoes, tomato paste, and some water. l Season with salt, basil, Italian seasoning, pepper, and two tbsp parsley and simmer, keeping it covered, for about half an hour, stirring occasionally. l Bring a large pot of lightly salted water to a boil. l Cook lasagna sheets in boiling water for eight minutes. Drain and rinse with cold water. Preheat oven to 375 degrees F. l To assemble, spread one and half cup of spaghetti sauce (I use Ragu) at the bottom of a baking dish. Arrange sheets lengthwise over sauce. l Spread some ricotta cheese and minced meat or chicken over the noodles and keep repeating the layers. l Top with shredded mozzarella cheese. l Spoon meat sauce over mozzarella and sprinkle with parmesan cheese. l Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. l Bake in oven for 25 minutes. Remove foil and bake an additional 25 minutes so the cheese looks crusty. l Cool for 15 minutes before serving.
— as told to Namita Gupta
