Lasagna is a layered pasta sheet spread with meat sauce and cheese. Extremely sinful but delish to eat. Lasagna is my kind of comfort food to have on a movie night at home. You can add your favourite mushrooms or vegetables with any kind of meats. For vegetarian options, you can omit the meat and use tomato based sauce.
- 50 grams Butter
- 50 grams Flour
- 400 ml Milk
- 200 gram Chicken Diced or Minced
- 1 tbsp Oil
- 2 Big Onion Diced
- 6 cloves Garlic Minced
- 1 qty Zucchini Diced
- 2 qty Eggplant Diced
- 1 qty Capsicum Diced
- 5 tbsp Tomato Chopped Canned
- 2 tsp Basil Dried
- 1 tsp Oregano Dried
- 1 tsp Thyme Dried
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 packet Lasagna Sheets
- 200 grams Mozzarella Shredded
- 50 grams Parmesan Shredded
In a saucepan, melt the butter under medium heat; then add the flour to make a roux and cook through. The roux should not be brown.
Slowly add in the milk in parts and whisk through until silky smooth thick sauce.
In a pot on medium high heat, saute the onion and garlic with a little oil until sweated through.
Add in Chicken to brown.
Add in your other vegetables (zucchini, eggplant, capsium) and continue to saute until cooked.
Lastly add in herbs and chopped tomato and add approx 200 mls of water and cook through until thick-ish and chunky. This should take approx 10-15 minutes. Do not over reduce - you will need some water content in the ragu to cook the pasta sheets later.
Season with salt and pepper and set aside to cool.
In a appropriate baking tin start layering you lasagna with layers of lasagna pasta sheets, ragu, beschamels until finished.
To finish the top add you Parmesan and mozzarella and bake in the oven at 180 deg C for about 20 mins at the bottom rack or until the pasta sheets are cooked through.
- Use instant lasagna sheets for quicker cooking time
- You can use any kind of minced meat for the recipe
- For convenience, you can use store bought pasta sauce