Chicken Lasagna

Ingredients

1. For the homemade pasta sheets

• 2 cups all-purpose flour / maida

• 2 eggs

• ½ teaspoon salt

• 1 teaspoon olive oil

• 2–3 tablespoons water, only if needed

• Butter paper for the pasta sheets

2. For the chicken filling

• 500 g chicken — boneless, finely chopped or minced

• 1 medium onion — finely chopped

• 2–3 cloves garlic — finely chopped

• 1 cup capsicum / bell pepper — finely chopped

• 1–2 cups tomato pasta or pizza sauce (please ensure you have it  - or make the sauce first)

• 1 tablespoon butter or olive oil

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon oregano

• 1 teaspoon mixed herbs

• ½ teaspoon chilli flakes — optional

3. For the white sauce

• 2 tablespoons butter

• 2 tablespoons flour

• 2 cups milk

• Salt — as per taste

• Black pepper — as per taste

• ½ teaspoon oregano

• ½ teaspoon mixed herbs

• ½–1 cup grated cheese

4. For layering

• Grated mozzarella or cheddar cheese — as much as you like

• A little butter for greasing the baking dish

Homemade Lasagna Pasta Sheets

Process

• In a mixing bowl, add the all-purpose flour and salt and mix well.

• Add the eggs and mix well until everything is combined.

• Gradually add water as required and knead well.

• Make sure the dough is not too soft and not too hard. It should be firm but smooth.

• Wrap the dough with cling film and refrigerate for 15 minutes.

• Dust some flour on the working surface and knead the dough for a few minutes.

• Divide the dough into two portions.

• Take one portion and flatten the dough to form a thin layer.

• Roll the dough as thin as possible, keeping the thickness even throughout.

• Cut the rolled dough into large rectangular sheets, according to the size you want for your lasagna.

• Lay the sheets flat on the working surface.

• Dust a little flour above and below each sheet so they don't stick.

• Let the sheets dry slightly on both sides.

• Repeat the same process with the remaining dough.

To Freeze

• Cut butter paper into rectangular pieces, slightly larger than the lasagna sheets.

• Take one piece of butter paper and place one lasagna sheet on top of it.

• Place another piece of butter paper over the sheet.

• Place another lasagna sheet on top.

• Continue this process, alternating butter paper and lasagna sheets, until all the sheets are stacked.

• Place the stacked sheets carefully inside a zip-lock bag.

• Remove as much air as possible from the bag and seal it properly.

• Place the bag in the freezer.

• The homemade lasagna sheets can be frozen for up to about 3 months.

To Use in a Recipe

• Take a large pan and add water, salt, and a little oil.

• Bring the water to a boil.

• Once the water is boiling, carefully add the frozen lasagna sheets.

• Cook for approximately 2–3 minutes, until the sheets become flexible and are cooked enough to use.

• Remove the sheets from the boiling water.

• Place them directly into cold water to stop the cooking process.

• Remove the sheets from the cold water.

• Lay the cooked lasagna sheets on a lightly wet kitchen towel.

• Your homemade lasagna sheets are now ready to use.

 Tip: when stacking the sheets for freezing, make sure the butter paper extends slightly beyond the edges of the pasta. That makes it much easier to separate individual sheets when you're ready to use them.

Prepare the chicken filling

• Cut the chicken into very small pieces, or use minced chicken.

• Heat a pan and add 1 tablespoon butter or olive oil.

• Add the chopped garlic and cook for a few seconds.

• Add the onion and cook until it becomes soft.

• Add the capsicum and cook for another couple of minutes.

• Add the chicken and mix everything well.

• Add salt, black pepper, oregano, mixed herbs and chilli flakes if using.

• Cook the chicken thoroughly until it is no longer pink and is completely cooked.

• Add the tomato pasta sauce and mix well.

• Cook for another 4–5 minutes so the chicken absorbs the sauce.

• Keep the chicken filling aside. 

Tip: Try not to make the filling too dry. You want some sauce because the pasta will absorb some of it while baking.

Make the white sauce

• Heat another pot.

• Add 2 tablespoons butter.

• Once the butter melts, add 2 tablespoons flour.

• Whisk continuously for 1–2 minutes.

• Slowly add the milk while continuing to whisk.

• Keep whisking to make sure there are no lumps.

• Add salt, black pepper, oregano and mixed herbs.

• Continue stirring until the sauce becomes thick and creamy.

• Add the grated cheese and mix well.

• If the sauce becomes too thick, add a little more milk.

• Once the sauce is creamy and smooth, switch off the heat.

Assemble the lasagna

• Grease your baking dish with a little butter.

• Spread a thin layer of chicken and tomato pasta sauce at the bottom.

• Place a layer of homemade pasta sheets over the chicken.

• Add another layer of chicken filling.

• Spread some white sauce over the chicken.

• Sprinkle some grated cheese.

• Add another layer of pasta sheets.

• Repeat the layers — chicken filling → pasta → white sauce → cheese.

• Continue until all the ingredients are used.

For the final layer:

• Place the last pasta sheets on top.

• Spread the white sauce generously over the pasta.

• Cover the top with plenty of grated mozzarella or cheddar cheese.

Bake

• Place the lasagna in the preheated oven at 180°C. - low rack

• Bake for approximately 25–30 minutes.

• Keep an eye on the top. You want the cheese to be completely melted and nicely golden.

• Once done, take the lasagna out of the oven.

• Let it rest for 10 minutes before cutting.

 And voilà — homemade Chicken Lasagna with homemade pasta sheets is ready. 🍗🍝🧀