Chicken Lasagna
Step 1 Chicken Tomato Sauce
1 large onion
2 celery sticks
2 medium carrots
2 cloves garlic
fresh basil leaves
2 tbsp olive oil
Cook the onion,carrot,celery and garlic over medium heat until softened
1 pound (500g) ground chicken
cook until it changes its color
1/4 cup tomato paste
28 oz (800g) tomato puree
3/4 cup white wine
3 tsp sugar
1 tsp oregano
chopped basil leaves
salt and freshly ground black pepper
Simmer for about 1 1/2 -2 hrs
Step 2: Bechamel sauce
1/2 stick (60 g) butter
1/3 cup (40 g) flour
Stir until smooth, for about 1 minute
Gradually stir in 2 1/4 cup (560 ml) milk until mixture is smooth
stir constantly until the sauce boils and begin to thicken
1/2 tsp nutmeg
salt and freshly ground black pepper
Step 3: Lasagna Assembling
Grease a 8 X 12 inch (20x30cm) lasagna dish with olive oil or melted butter
1/3 of chicken sauce
1/2 cup of Bechamel sauce
3 or 4 lasagna noodles
1 cup (100g), Parmesan, freshly grated
Make sure it doesn't touch the Parmesan
Cook lasagna covered with foil for about 25 minutes in a preheated 350 F (180C) oven...
...Cook another 25 minutes without. If necessary, broil for few minutes until the cheese has the desired golden brown look
Set aside for about 15 minutes before serving.