450 g tomato sauce
1 teaspoon(s) curry, for ground chicken
500 g ground chicken
2 clove(s) of garlic, chopped
1 onion, chopped
100 ml white wine
200 ml stock, chichen
250 ml heavy cream 35%
16 lasagna
10 basil leaves, finely chopped
10 mint leaves, finely chopped
olive oil, some
70 g gruyere cheese, grated for the ground meat
150 g gruyere cheese, grated, for sprinkling


1.Heat a large pan over medium to high heat. Add 2 tablespoons of olive oil. Add the onion and turn down heat. Stir with a wooden spoon until it caramelizes.
2.Add the garlic and then add the ground chicken along with 1 teaspoon of curry. Sautéé until the ground chicken turns light in color.
3. Add the wine. Allow all of the alcohol to evaporate. When it does, turn heat down to medium and add the homemade tomato sauce. Simmer for 5 minutes.
4.Add the chicken stock and heavy cream, salt and freshly ground pepper. Simmer for another 5 minutes
5.The filling is not very compact. You want the lasagne sheets to soak up all of the liquid.
6.Remove from heat and add the finely chopped fresh mint and basil leaves and 70 g of grated gruyere.
7.Spread some of the ground chicken mixture to the bottom of a 25x30 cm baking pan or baking dish.
8.Cover with half of the lasagne sheets. Spread half the filling over them. Cover with the remaining lasagne sheets and then spread the remaining filling over them. Sprinkle with 150 g grated cheese.
9.Preheat oven to 180* C (350* F) Fan.
10.Cover baking dish with aluminum foil and bake for 30-35 minutes.
11.Remove aluminum foil and continue to bake for 10-15 minutes, until golden brown.
12.Remove from oven and set aside for at least 10 minutes before serving.

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