This was the first time I’d made lasagne myself – and as much as the recipe said to use a 2L dish, I think I will be using a larger one next time – this is a 2L dish, and it BARELY fitted!
Very yummy recipe, not a quick cook, but reasonably easy. If you don’t feel up to personally making the white sauce, buy a bottle of Béchamel from the supermarket and use that.
- 1 brown onion, finely chopped
- 2 cloves garlic, crushed
- 500g chicken mince
- 2 tbsp tomato paste
- 400g tin diced tomatoes
- 1 tsp caster sugar
- 1/3 cup fresh basil, coarsely chopped
- 3 medium zucchini, sliced thinly
- 400g mushrooms, sliced thinly
- 1 packet of lasagne sheets (fresh or instant – whatever you prefer)
- 60g butter
- 1/4 cup plain flour
- 2 1/4 cups milk
- 1/3 cup (25g) finely grated parmesan, with extra to top lasagne
- Preheat oven to 200°C (400°F)
- Heat a little oil in a largish pan, and cook onion and garlic until onion is softened. Add chicken and cook until browned. Add tomato paste, tinned tomatoes, and sugar, then bring to the boil. Reduce heat and simmer (uncovered) for 5mins. Stir in basil, then pour into a heatproof bowl and set aside.
- Cook mushrooms and zucchini in the pan until softened. While you’re doing this, start the white sauce.
- White Sauce: Melt butter in a medium saucepan. Add flour and cook, stirring, for 2 minutes. Remove from heat and gradually stir in milk. Return to heat and cook, stirring, until mixture boils and thickens. Reduce heat and simmer for 3 mins, still stirring. Season to taste. Remove from heat and stir in cheese.
- Line base of ovenproof dish with lasagne sheets, trimmed to fit (as much as possible). Top with 1/3 of chicken mixture, half the vege mix, and 1/2 the white sauce. Put down another layer of lasagne sheets, top with half the remaining chicken mix, then the remainder of the vege mix. Put down a final layer of lasagne sheets, remainder of the chicken and as much white sauce as it takes to thickly cover the lasagne without overflowing the pan. Top with additional parmesan.
- Put ovenproof dish on a cookie sheet before placing in oven.* Cover dish with foil, and bake for 20mins, then uncover and bake for a further 30mins (or until lightly browned). Stand for 10mins before serving.
*This will catch any over-spill that might happen during cooking, and it’s much easier to clean a tray than it is to clean the bottom of the oven.
As is typical of lasagne, it is almost impossible to serve it up nicely while it is hot. This is what happened to my serve:
If you let it cool in the fridge overnight, it serves very nicely!
This also freezes well (both cooked and uncooked). Freeze it uncooked if you’re pre-cooking for a large family, and freeze after cooking and portioning if there’s only a couple of you. Or, split it into multiple smaller dishes! (e.g. 3x 1L dishes for 2-serve lasagnes, or make baby ones in 500ml ramekins!)