My Ultimate Lasagna Recipe – Chicken Lasagna With Cheesy White Sauce
Today i will be showing how to make a perfect chicken lasagna in a step by step way with all the tips & tricks. Lasagna is an all time favorite in my family and the best thing about it is that it’s a meal by itself.
🔔Please click on the link below and subscribe to Curries With Bumbi so that I can bring more new recipes for you–
Ingredients required for making chicken lasagna – Serves about 10
* Lasagna sheets – 1 lb /454 gm. While boiling pasta add generous amount of salt to the water.Add little oil to the boiling water. Rinse the lasagna sheets with cold water after draining .
For the white sauce (béchamel sauce)-
* Butter – 4 tablespoons
* Flour – 4 tablespoons
* Milk – 4 cups
* Grated or ground nutmeg – 1/4 th teaspoon
* White or black pepper – 1/4 th teaspoon
* Salt – 1/4 th teaspoon
* Grated Muenster cheese or any good melting cheese – 1 cup
For the red sauce –
* Ground chicken – 1.8 lb / 800 gm approx
* Onion – 1 large / 5 oz / 150 gm
* Garlic – 1.3 oz / 37 gm/ 12 cloves
*Fresh tomatoes – I pureed fresh tomatoes in my blender and passed it through a strainer to get rid of all the seeds and skin. You need 1 & 1/2 cups of pureed tomatoes
* Store bought tomato puree/any pasta of your choice/tomato sauce/crushed tomatoes- 3 cups. Add water if your tomato puree is too thick. I needed to add 1 cup of water.
* Italian seasoning /mixed herbs – 1 tablespoon
* Dry parsley (optional)- 1 teaspoon / fresh parsley
* coriander leaves (totally optional) – 1/2 cup chopped
* Cheddar cheese – 2 cups
* Parmesan cheese – 1 cup
You can use any good melting cheese of your preference.
* Sugar – 1 tablespoon ( optional)
* Salt – Remember store bought tomato puree/ tomato sauce/pasta sauce all have salt added to them and since you will be adding cheese later so add salt very little in the beginning. I didn’t need to add salt at all in my red sauce as my tomato purée had enough salt. Once your red sauce is done, do a taste test and add salt accordingly if required.
* Oil – 3 tablespoons
Use a 9 inch * 13 inch baking tray or dish for layering the pasta.
Bake the pasta in a preheated oven at 375 degrees F (190 degrees C) , covered for 25 minutes. After 25 minutes, take off the foil and again bake uncovered for another 20 minutes. After taking out from the oven allow 15 – 20 minutes standing time before serving your lasagna.
🎬Want to watch more pasta recipes? Click the link below –
🎼Background Music –
Triangle By Audionautix (YouTube audio library)-
Triangle by Audionautix is licensed under a Creative Commons Attribution license (
Artist:
#lasagnarecipe #chickenlasagna #pastarecipes