
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 | |
salt | |
pepper | |
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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