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.

Vodka Penne

“This recipe is inspired by the fantastic Lorraine Fanneran who runs the equally fantastic and award-winning La Cucina in Limerick with her Italian husband Bruno. She is an expert at delicious little pasta dishes and this one definitely proves that. Parents, don’t worry: the alcohol burns off in the cooking, and anyway, the kids will be mightily impressed that you’re giving them vodka. Lorraine suggests 4 tablespoons of vodka (plus a few in a glass for yourself depending on how bad your day has been!).”

/Donal Skehan

 

 


Photo: Cooking with Malin

Vodka Penne
Print Recipe
Quick pasta dish with creamy vodka sauce, crispy pancetta and freshly grated parmesan. The vodka gives the dish a new, exciting taste that you have to try!
Servings
4 servings
Cook Time
20 minutes
Servings
4 servings
Cook Time
20 minutes
Vodka Penne
Print Recipe
Quick pasta dish with creamy vodka sauce, crispy pancetta and freshly grated parmesan. The vodka gives the dish a new, exciting taste that you have to try!
Servings
4 servings
Cook Time
20 minutes
Servings
4 servings
Cook Time
20 minutes
Ingredients
  • 350 grams dried penne
  • 25 grams butter
  • 125 grams pancetta or bacon bits
  • 4 tbsp vodka
  • 200 ml heavy cream / double cream
  • 3 tbsp tomato purée
  • 1 handfull fresh flat leaf parsley roughly chopped
  • Freshly grated Parmesan cheese, to serve
  • salt & black pepper
Servings: servings
Instructions
  1. Cook the pasta in a large saucepan according to the instructions on the packet.
  2. Meanwhile, heat the butter in a large frying pan over a medium heat, add the bacon and fry for 3–5 minutes until golden. Add the vodka and allow to simmer for a minute before adding the cream, tomato purée and parsley. Simmer gently for 5 minutes or until the sauce has thickened. Season to taste with salt and black pepper.
  3. When the pasta is cooked, drain and add it to the sauce and mix through. Serve with a sprinkle of Parmesan cheese.
Recipe Notes

Recipe originally from Donal Skehan

Pasta & Chicken Alfredo

IMG_1318
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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Easy and quick garlic pasta

Are you in a hurry and is looking for something that not only tastes good but takes a few minutes to make? This is what you will need.

 

IMG_1109

 

  • ¼ cup olive oil
  • 1 tablespoon of minced garlic (about 4 cloves, or as much/little you like)
  • 1 tablespoon grated parmesan cheese
  • Pasta (preferably fresh linguini) or what pasta you would like
  • Basil or parsley

Cook your pasta and when almost done start with the “sauce”.

Pour the olive oil in to a hot pan and heat up the garlic in the oil just until it starting to get some color (be careful to not burn the garlic). Put in your drained pasta and toss it around, sprinkle the chopped basil/parsley and a few drops of the lemon juice and mix in with the pasta.

Serve on a plate and grate some parmesan on top and it is ready to eat.

Side note: If you like you can put in some other ingredients like peas, corn, chopped asparagus, prosciutto or bacon. Let your imagination and taste buds decide!

 

Enjoy!