Juicy Cheesy Lasagna – The authentic classic dish of Italy
Lasagna is an Italian pasta dish of stacked layers of thin pasta sheets, different kinds of cheeses (mozzarella, parmesan, ricotta, cheddar, cottage), vegetables, ground meat and seasoned with spices.
Extra virgin olive oil
Cheeses (Mozzarella, Parmesan, and cheddar)
Black pepper powder
Crushed chili flakes
Aluminum foil tray or baking tray
Step1: Lasagna sheet
We have prepared our own lasagna sheets in our kitchen. You can buy instant lasagna/pasta sheets from the shop if it’s available.
For making lasagna sheets, all we need is all-purpose flour, two eggs, olive oil, salt, and a few spoons full of water.
Add all-purpose flour into a bowl and pour some extra virgin olive oil, two eggs, and salt to taste. Give it a good mix and add a small amount of water and knead the dough until softened. Cover the dough with a damp cloth and let it rest for 30 minutes.
After 30 minutes, partition the dough into three or four pieces (depending on the number of lasagna layers we are making), dust some flour, and roll them as much as thin as possible. Cut the sheet into our desired shape with a knife or pizza cutter. Rest them on a newspaper or a grill and let them dry for at least 30 minutes. You don’t need to cook it before making lasagna if you let them dry completely. You may precook the sheet by boiling them into the water just like you do with spaghetti or pasta if you want, it all depends on your personal choice.
In a pan, pour some extra virgin olive oil, add a few spoons of minced garlic and sauté it over medium heat.
Add in crushed big onions and grated carrot then give it a good stir with a pinch of salt and cook for about 5 minutes.
Add tomato puree, veggies (we used a small cup of corn and French beans), and add a teaspoon of sugar to balance the sourness of tomatoes. Again, add a small pinch of salt to taste.
Season with some dried basil, oregano, red chili flakes, and black pepper powder. Mix them all together.
Sprinkle three spoons full of sweet paprika powder and stir well. This will give us the perfect red coloring of the sauce.
Add minced chicken to the pan and give it a good stir. Let everything mix together well.
Add some more salt as needed. You don’t need to add water.
Cover the pan and cook the chicken sauce for 10 to 15 minutes on a low flame. Don’t forget to stir occasionally.
Add some butter to a preheated pan and add two tablespoons of all-purpose flour (Maida) and stir well. Pour warm milk gradually and do not stop stirring until everything mix well. Then add a small pinch of salt and a quarter spoon of black pepper powder and simmer for a couple of minutes. Then add a small amount of cheddar cheese and let it melt completely into the white sauce. Remove from the stove and keep aside.
Take a baking bowl or aluminum foil tray (we have used aluminum foil tray), spread the chicken sauce into the bottom of the tray then place a lasagna sheet, then layer the chicken sauce on top of the sheet, then add another layer of white sauce, then spread a small amount of grated parmesan and mozzarella cheese, then put another sheet, repeat the step until the tray is full. On the top layer, spread some white sauce, sprinkle a good amount of cheese mix (mozzarella and parmesan), and place a couple of black olives on top of the layer.
Preheat a big pan covered with a lid over high heat for about 10 minutes. After 10 minutes, open the lid and place a steamer rack or a round-shaped stand in the middle of the pan.
Place the lasagna tray on the rack, you don’t need to seal the tray. Then cover the pan lid and bake for 25 to 30 minutes. Open the lid after ten minutes and spread the melting cheese with a spoon to avoid burning out the cheese. Then continue baking.
Done! Our lasagna is ready. Remove it from the pan and let it rest for 10 minutes. cut it with a wide spatula and serve it hot.
Red/white wine can be paired with the lasagna. We paired it with cinnamon-spiced orange ice tea since we didn’t have wine with us.
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