Welcome to Shamas Delicious Foods! Today, I am sharing the most requested and comforting Italian-style dish with a desi twist: The Best Homemade Chicken Lasagna Recipe.
Lasagna is a classic Italian dish made with layers of lasagna sheets, a rich chicken mince sauce (Bolognese sauce), creamy white sauce (Béchamel sauce), and lots of melted mozzarella cheese. It is a perfect dish for family dinners, Eid parties, and special occasions that everyone loves.
Why You Will Love This Lasagna Recipe:
• Rich, flavorful, and juicy chicken mince sauce.
• Perfectly velvety and creamy homemade white sauce.
• Loaded with gooey and melted mozzarella cheese.
• Can be made easily in an oven or on a stove in a pot.
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🍳 INGREDIENTS FOR CHICKEN LASAGNA
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For Boiling the Lasagna Sheets:
• Lasagna Sheets: 10-12 sheets
• Water: As required for boiling
• Salt: 1 TSP
• Cooking Oil: 1 TBSP
For the Red Chicken Sauce (Meat Filling):
• Chicken Mince (Keema): 500 grams
• Oil or Butter: 4 TBSP
• Onion (Finely Chopped): 1 Large
• Ginger Garlic Paste: 1 TSP
• Tomato Paste or Puree: 1 Cup
• Tomato Ketchup: 2 TBSP
• Red Chili Flakes: 1 TSP
• Black Pepper Powder: 1 TSP
• Oregano or Mixed Herbs: 1 TSP
• Salt: 1 TSP (or to taste)
For the Creamy White Sauce (Béchamel Sauce):
• Butter: 2 TBSP
• All-Purpose Flour (Maida): 2 TBSP
• Milk (Warm): 2 Cups
• Black Pepper Powder: 1/2 TSP
• Red Chili Flakes: 1/2 TSP
• Salt: 1/2 TSP
For Layering and Topping:
• Mozzarella & Cheddar Cheese (Grated): 2 Cups
• Capsicum & Olives (Optional): For decoration
• Oregano: For sprinkling on top
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👩🍳 STEP-BY-STEP INSTRUCTIONS
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Step 1: Boiling the Lasagna Sheets
1. Boil plenty of water in a large pot with salt and 1 tablespoon of oil.
2. Add lasagna sheets one by one. Boil for 8-10 minutes (or according to package instructions) until they are soft but still firm (Al Dente).
3. Drain the hot water and instantly rinse the sheets with cold water. Spread them on a plate separately with a little oil so they do not stick together.
Step 2: Preparing the Red Chicken Sauce
1. Heat oil in a pan, add chopped onions and ginger garlic paste. Sauté for 2 minutes.
2. Add the chicken mince (keema) and cook on medium heat until its color changes to white.
3. Add tomato puree, ketchup, salt, red chili flakes, black pepper, and oregano. Mix well.
4. Cover and cook for 8-10 minutes until the chicken mince is fully cooked and the sauce thickens slightly. Keep it juicy, do not dry it out completely.
Step 3: Preparing the Homemade White Sauce
1. Melt butter in a separate saucepan over low heat. Add all-purpose flour (maida) and stir continuously for 1-2 minutes until fragrant (do not let it turn brown).
2. Gradually pour in warm milk while whisking constantly to avoid any lumps.
3. Cook on low heat until the sauce thickens and coats the back of a spoon.
4. Season with salt, black pepper, and red chili flakes. Remove from heat.
Step 4: Layering and Baking the Lasagna
1. Take a baking dish. Spread a thin layer of white sauce at the bottom, followed by a layer of red chicken sauce.
2. Arrange a layer of boiled lasagna sheets side-by-side on top of the sauce.
3. Now repeat the layers: Spread chicken sauce, pour white sauce, and sprinkle a generous amount of grated mozzarella cheese. Repeat this process for 2 to 3 layers.
4. On the final top layer, cover with remaining sheets, pour white sauce, and load it with plenty of mozzarella and cheddar cheese. Top with chopped capsicum, olives, and a pinch of oregano.
5. Bake in a preheated oven at 180°C for 20-25 minutes until the cheese is melted and bubbling golden brown on top.
(Note: If you do not have an oven, you can bake it in a large covered pot/patila on low heat for 25-30 minutes).
Let it cool down for 10 minutes before slicing. Cut into beautiful squares and serve hot! Enjoy it with happy face.
If you have any doubts, Please let me know.