Cookbook: CHICKEN LASAGNA

TRADITIONAL CHICKEN LASAGNA

Lasagne

Pronunced La'zzane in Italian, are wide, flat-shaped Pasta sheets, and possibly one of the oldest types of pasta. Lasagne, or lasagna, is a dish made with several layers of lasagne sheets, sauces, and other ingredients.

Lasagne originated in Naples, Italy, during the Middle Ages. The first known recorded recipe was in the early 14th century and it had a slight resemblance to the traditional form of lasagne.

The traditional lasagne of Naples, Lasagne di Carnevale, is layered with local sausage, small fried meatballs, hard-boiled eggs, Ricotta and Mozzarella cheeses, and sauced with Bechamel Sauce (White Sauce).

In other regions lasagne can be made with various combinations of Ricotta or Mozzarella cheese, tomato sauce, various meats (e.g., ground beef or chicken), vegetables (e.g., spinach, zucchini, olives, mushrooms, Green Peas), flavored with garlic, onion, and oregano. The lasagne is always oven-baked.

In Pakistan, many variations of the filling have been introduced to keep up with the traditional spice loving nature of the populace. My kids love Lasagne and ask for it time and again. I prepared this dish with the spicy fillings, containing Beef Mince, Chicken pieces marinated in Soy Sauce, Chinese Salt, Chili Sauce and some local spices with Oregano and kids respond it voraciously. I also tried Prawn/Shrimp Lasagne and it turned to be Awesome. (Will share the recipe soon)

This time I decided to give it the traditional flavor and taste with the minimum of spices for a change, and it came out well but Kids were not very happy with the outcome. Anyway, I am giving here the same less spicy recipe for my viewers and soon I'll post its Pakistani version of spicy fillings.

So, I think we must start our traditional Lasagne recipe with the name of ALLAH.

REQUITED INGREDIENTS:

1 Standard Pack Lasagna Strips
250 Grams Boneless Chicken cut into small chunks
3 Tablespoons Olive Oil (Vegetable Oil can also be used)
2 Tablespoons Soy Sauce
1 Tablespoon Vinegar
1 Teaspoon Chinese Salt
Normal Salt to taste
1-2 Teaspoons Black Pepper Powder
1 Teaspoon Oregano Powder
1 Teaspoon crushed Garlic
1/2 Teaspoon Rosemary
1/4 Cup Tomato Puree

PREPARATION:

Boil Lasagne Noodles/Sheets with a little salt and 1 Tablespoon Oil for 7-8 Minutes
When boiled, place them on a greased tray in a single row, so they must not stick to each other, set aside.
Heat Oil and fry crushed Garlic till golden
Add Chicken and cook till water dries
Add all spices and Tomato Puree
Cook on medium heat and set aside.

YOU CAN USE THE FILLING OF YOUR CHOICE AS WELL

INGREDIENTS FOR BECHAMEL (WHITE) SAUCE:

2 Cups Milk
1 Cup Fresh Cream
1/2 Packet Cheddar cheese
3 Tablespoons Maida (All Purpose Flour)
1 Teaspoon Sugar
1/2 Teaspoon Oregano
1-1/2 Teaspoon White Pepper Powder or Black Pepper Powder
2 Tablespoons Butter or Oil
Salt to taste

PREPARATION OF WHITE SAUCE:

Heat Oil and put crushed Garlic, saute for 2 minutes
Add Maida and stir continuously so that lumps are not made
Add Milk and stir to mix everything
Milk will start to thicken, add Cream and continue stirring
Add spices as mentioned above
Our sauce is ready

ASSEMBLING AND BAKING:

In a greased baking pan lay the Lasagne Noodles or sheets and don't leave empty from any side.
Pour White Sauce and level it
Spread Chicken mixture over the Sauce and level it as well
Sprinkle grated Mozzarella all over the Sauce
Spread the second layer of Lasagne Noodles and repeat the above process
At the end put some Chicken pieces on top (Optional)
Bake it for 30-35 Minutes.
Our Chicken Lasagne is ready
Cool it or eat Hot with Tomato Ketchup or any other helping Sauce of your choice.