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.
Stir in crushed tomatoes, tomato paste, and some water.
Season with salt, basil, Italian seasoning, pepper, and two tbsp parsley and simmer, keeping it covered, for about half an hour, stirring occasionally.
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.
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.
Spread some ricotta cheese and minced meat or chicken over the noodles and keep repeating the layers.
Top with shredded mozzarella cheese.
Spoon meat sauce over mozzarella and sprinkle with parmesan cheese.
Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in oven for 25 minutes. Remove foil and bake an additional 25 minutes so the cheese looks crusty.
Cool for 15 minutes before serving.
— as told to Namita Gupta
