Chicken lasagna

This chicken lasagna tastes incredible good. The sauce is really delicious and very flavorful.The Parmesan on top gets such a wonderful taste and color while baking and complements so good this lasagna. To make things easier, you can make the chicken sauce a day before, refrigerate and before assembling the lasagna simply warm it a bit. All you have to do the next day is to make the Bechamel Sauce and lasagna is ready to be assembled.

 


Chicken lasagna
Print Recipe
This chicken lasagna tastes incredible good. The sauce is really delicious and very flavorful.The Parmesan on top gets such a wonderful taste and color while baking and complements so good this lasagna. To make things easier, you can make the chicken sauce a day before, refrigerate and before assembling the lasagna simply warm it a bit. All you have to do the next day is to make the Bechamel Sauce and lasagna is ready to be assembled.
Servings Prep Time
8-10 servings 40 minutes
Cook Time
3 hours
Servings Prep Time
8-10 servings 40 minutes
Cook Time
3 hours
Chicken lasagna
Print Recipe
This chicken lasagna tastes incredible good. The sauce is really delicious and very flavorful.The Parmesan on top gets such a wonderful taste and color while baking and complements so good this lasagna. To make things easier, you can make the chicken sauce a day before, refrigerate and before assembling the lasagna simply warm it a bit. All you have to do the next day is to make the Bechamel Sauce and lasagna is ready to be assembled.
Servings Prep Time
8-10 servings 40 minutes
Cook Time
3 hours
Servings Prep Time
8-10 servings 40 minutes
Cook Time
3 hours
Ingredients
Chicken Sauce
  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 2 carrots finely chopped
  • 2 sticks celery finely chopped
  • 3 cloves garlic minced or finely chopped
  • 1 pound ground chicken (500 grams)
  • 28 oz crushed tomatos (800 grams)
  • 4 tbsp tomato paste
  • 3 tbsp sugar
  • 2 tsp dry oregano
  • 2 tsp dry basil
  • 3/4 cup white wine (200 ml)
  • ½ tsp salt
  • ½ tsp black pepper
Bechamel sauce
  • ½ stick butter (60 grams)
  • 1/3 cup flour
  • 2 1/4 cup milk (560 ml)
  • ½ tsp nutmeg
Topping
  • 1 cup grated parmesan (100 grams)
Servings: servings
Instructions
  1. Prepare chicken sauce. In a large pan heat oil over medium high heat. Cook the onion,garlic, carrot and celery over medium heat until softened, stirring constantly.
  2. Add the chicken and cook until it changes its color. Break up any lumps of meat using a fork.
  3. Add tomato paste, tomato puree, wine, sugar, oregano, basil, salt and pepper to taste. Cover, bring to a boil, reduce the heat and simmer for about 1 1/2 hrs. Set aside. You can also make the sauce a day before, and refrigerate after it cools. Before assembling the lasagna, warm the sauce as it needs to be a bit warm.
  4. Prepare the Bechamel sauce. In a medium sauce pan, melt the butter over medium-low heat. Add the flour and stir until smooth, for about 1 minute, until bubbling. Remove from heat and gradually stir in milk, until mixture is smooth.
  5. Return to heat and stir constantly until the sauce boils and begin to thicken. Add nutmeg, salt and pepper and set aside until ready to use. Give it a stir from time to time so it doesn't make a skin on the surface.
  6. Preheat oven to 350 F (180C). Grease a 8 X 12 inch (20x30cm)lasagna dish with olive oil or melted butter ( 9x13 inch dish works as well). I used Barilla noodles who didn't required precooking. If your noodles require precooking follow the instructions from the manufacturer and drain well before use.
  7. Assemble the lasagna. Spread a layer of chicken sauce (about 1/3 of the sauce) over the bottom of the baking dish. Spread a thin layer of Bechamel (about 1/2 cup of Bechamel sauce). Place a single layer of noodles over top and press gently. Depending on noodles size might be used 3 to 4 noodles per layer. Repeat spreading half of the remained chicken sauce over the noodles. Spread 1/2 cup Bechamel sauce on top. Add a new layer of noodles, pressing gently. Spread the remained chicken sauce, another 1/2 cup Bechamel and add the last layer of noodles
  8. Top the last layer of noodles with the remaining Bechamel sauce and sprinkle the freshly grated Parmesan over the top. Cover with aluminum foil making sure it doesn't touch the surface.
  9. Cook for about 25 minutes covered with foil, and another 25 minutes without. If necessary, broil for few minutes until the cheese has the desired golden brown look.
  10. Set aside for about 15 minutes before serving. Serve alongside some fresh salad, or even some toasted bread. It is delicious.

Honey & soy chicken thighs

A few days ago I tried this recipe for the first time and I could not stop eating it,
it was that good! This was my first attempt at something like this and I will definitely try something similar again because the flavors was amazing and it was so easy to make.

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Here are the ingredients you will need.

  • 1 cup chicken stock
  • 3 minced garlic cloves
  • ¹⁄³ cup honey
  • 2 tbs flour
  • 4 tbs light soy sauce
  • 1 tbs dried oregano
  • A pinch of paprika
  • 2 tsp chopped chives or spring onion
  • 2 tsp toasted sesame seeds
  • 3 tbs olive oil
  • 4-5 pieces of chicken thighs (if the thighs are very large you might want to double up on the sauce)

Preheat your oven to 350°F – 180°C.

If your chicken thighs are very large slice them in half to reduce the cooking time. Pat them dry with a paper towel so excess moisture is removed and the flour will stick better. Coat in flour and paprika. Set aside.

Place a large oven proof frying pan on high heat with the olive oil. Once oil is starting to heat up, place your chicken thighs and cook until brown on both sides, takes only 1-2 minutes. The chicken does not need to be cooked all the way, it will finish in the oven.

Add the minced garlic followed by the chicken stock, honey and soy sauce. Bring to a simmer and place in oven in the middle and bake for 30 – 40  min  depending on your oven.

Remove from oven once cooked, sauce should be reduced and thicker, not too liquid and chicken should look very dark brown on the edges. Sprinkle with sesame seeds and chopped chives / spring onion and serve immediately. Top with the reduced sauce.

Enjoy!

 

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Pasta & Chicken Alfredo

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Instruction video can be found here.

 

INGREDIENTS

1½ pounds of chicken  ( I used chicken thighs, you can use what ever type of chicken you have or would like).
2 tablespoons butter
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper
¼ cup parsley
¼ cup parmesan, shredded

Alfredo Sauce:

2 tablespoons butter
4 cloves garlic, minced
3 tablespoons flour
2 cups milk
½ teaspoon oregano
½ teaspoon basil
1/2 cup parmesan, shredded
½ teaspoon salt
½ teaspoon pepper

PREPARATION

Start with cooking your choice of pasta, I used Tortiglioni pasta.

1. In a pan over medium-high heat melt the butter and then add the cubed chicken .
2. Season with salt, pepper, oregano, and basil. Cook until chicken is fully cooked. Remove from heat and set chicken aside. Don´t clean out the pan.
3. In the same pan over medium heat melt the butter and add the garlic. Cook until the garlic begins to soften, but not turning brown.
4. Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
5. Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
6. Season with salt, pepper, oregano, and basil, and stir well to incorporate.
7. Add parmesan cheese and stir until melted.
8. Pour the sauce over cooked penne pasta, add the chicken and mix well.
9. Add parsley and extra parmesan, and mix again. It is now ready to be eaten.
Enjoy!

 

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