Chicken Lasagne
Serves 1
Directions
- 1Pour flour onto a clean counter to form a well.
- 2Crack 3 eggs into the center of the flour well.
- 3Add olive oil to the eggs and flour.
- 4Add a little salt to the mixture.
- 5Mix the ingredients together, starting from the center.
- 6Knead the dough until it comes together.
- 7Add a little water if needed and continue kneading.
- 8Form the dough into a ball and let it rest.
- 9Clean the workspace.
- 10Peel and dice carrots.
- 11Chop green peppers.
- 12Chop butternut squash.
- 13Chop red peppers.
- 14Dice chicken breast.
- 15Pour canola and extra virgin olive oil into a pot.
- 16Add the diced chicken breast to the pot.
- 17Add salt, ground black pepper, paprika, and mixed herbs to a bowl.
- 18Dissolve chicken stock cubes in 1 cup of water to make broth.
- 19Add coriander, cayenne pepper, brown onion seasoning, and pure ground ginger to the chicken in the pot.
- 20Stir the chicken and spices.
- 21Add tomato sauce and hot chutney to the chicken.
- 22Pour the broth into the chicken mixture.
- 23Stir the chicken mixture until it's juicy.
- 24Add diced carrots to the chicken mixture.
- 25Roll out the pasta dough.
- 26Cut the rolled dough into lasagne sheets.
- 27Add chopped red peppers and green peppers to the chicken mixture.
- 28Pour white sauce into a baking dish.
- 29Place a lasagne sheet over the white sauce.
- 30Add a layer of chicken mixture over the lasagne sheet.
- 31Add another layer of white sauce.
- 32Repeat layers of lasagne sheets, chicken mixture, and white sauce.
- 33Sprinkle grated cheese over the top layer of white sauce.
- 34Bake the lasagne in the oven until golden brown.
- 35Serve the chicken lasagne.
Ingredients
- flour
- 3 eggs
- olive oil
- salt
- water
- carrots
- green pepper
- 2 butternut squash
- red pepper
- chicken breast
- canola & extra virgin olive oil
- ground black pepper
- paprika
- mixed herbs
- 2 chicken stock cubes
- coriander
- cayenne pepper
- brown onion seasoning
- pure ground ginger
- tomato sauce
- hot chutney
- 900 g white gouda cheese
- 250 g mozzarella cheese
- mustard sauce
- milk
Equipment
bowlforkrolling pinchopping boardknifecontainerpotwooden spoonwhiskpizza cutterbaking dishspatula
Tips
- The cook advises to keep kneading pasta dough until it comes together.
- The cook mentions she prefers minced meat for lasagne but used chicken.
- The cook admits to overdoing it with the spices in this recipe.
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