Layers of joy.
Creamy minced elegance cuddled in delicate sheets of pasta. Lasagne, originally from northern Italy is not only wholesome, but easy and quick! Of course this recipe isn’t the traditional recipe. I’ve added an Indian spicy twist to it and is a cross between marinara and alfredo. 😛
- 1 kg minced/ diced boneless chicken
- lasagne sheets
- 3 tbs tomato ketchup
- 4 tbs red chilly sauce
- 1 onion finely chopped
- 6 garlic pods finely chopped
- 2 tbs ginger garlic paste
- 1 tbs soy sauce
- 1/2 tbs pepper
- salt to taste
- 5 tbs butter
- 1 block cheese- mozzarella, cheddar
- 1/2 cup all purpose flour
- 1/4 cup milk
- 1/2 cup cream
- oregano and chilly flakes for garnish
- 1/2 cup red wine ( optional)
Wash the chicken thoroughly. Marinate in soy sauce, red chilly sauce and ginger garlic paste and keep aside.
In a frying pan, warm 2 tbs oil/ butter and fry the garlic until golden brown. Then add the onions. Once the onions are golden brown, add the chicken, tomato ketchup and the wine (optional). Add the pepper and salt and saute.
Keep aside for cooling.
In another pan, melt the butter, add the flour and stir vigorously. Keep adding milk till a smooth paste is formed.
Boil water, add a pinch of salt and a drop of oil in it. Slowly add the lasagne sheets.
Make sure they don’t stick to one another.
Boil for 5 minutes each until done. run them through cold water so that they do not get sticky.
Now its time to layer….make sure you butter the dish. feel free to add some herbs in your butter. and now….sheets.. chicken..cream..cheese..sauce..repeat.
Make sure your last later is cheese. Throw a few dollops of butter on the top.
Preheat the oven to 180 degrees. Bake for 35 minutes till you see it bubble and the cheese is golden….
Once done, cut the lasagne..garnish with oregano and chilly flakes..