Chicken Lasagne

Serves 1
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Directions

  1. 1Pour flour onto a clean counter to form a well.
  2. 2Crack 3 eggs into the center of the flour well.
  3. 3Add olive oil to the eggs and flour.
  4. 4Add a little salt to the mixture.
  5. 5Mix the ingredients together, starting from the center.
  6. 6Knead the dough until it comes together.
  7. 7Add a little water if needed and continue kneading.
  8. 8Form the dough into a ball and let it rest.
  9. 9Clean the workspace.
  10. 10Peel and dice carrots.
  11. 11Chop green peppers.
  12. 12Chop butternut squash.
  13. 13Chop red peppers.
  14. 14Dice chicken breast.
  15. 15Pour canola and extra virgin olive oil into a pot.
  16. 16Add the diced chicken breast to the pot.
  17. 17Add salt, ground black pepper, paprika, and mixed herbs to a bowl.
  18. 18Dissolve chicken stock cubes in 1 cup of water to make broth.
  19. 19Add coriander, cayenne pepper, brown onion seasoning, and pure ground ginger to the chicken in the pot.
  20. 20Stir the chicken and spices.
  21. 21Add tomato sauce and hot chutney to the chicken.
  22. 22Pour the broth into the chicken mixture.
  23. 23Stir the chicken mixture until it's juicy.
  24. 24Add diced carrots to the chicken mixture.
  25. 25Roll out the pasta dough.
  26. 26Cut the rolled dough into lasagne sheets.
  27. 27Add chopped red peppers and green peppers to the chicken mixture.
  28. 28Pour white sauce into a baking dish.
  29. 29Place a lasagne sheet over the white sauce.
  30. 30Add a layer of chicken mixture over the lasagne sheet.
  31. 31Add another layer of white sauce.
  32. 32Repeat layers of lasagne sheets, chicken mixture, and white sauce.
  33. 33Sprinkle grated cheese over the top layer of white sauce.
  34. 34Bake the lasagne in the oven until golden brown.
  35. 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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