Chicken Lasagne By Food Fusion
Let's try easy Cheesy Chicken Lasagna today, it tastes incredibly good. Make it, bake it and enjoy it.
Written Recipe:
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00:00 Chicken Lasagna
00:04 Prepare Chicken filling
01:02 Prepare White sauce
01:27 Assembling
01:54 Aray waah
Recipe in English:
Ingredients:
Chicken Filling:
-Oil 2 tbs
-Pyaz (Onion) Chopped 2
-Lehsan (Garlic) chopped 1 tbs
-Chicken qeema (Mince) ½ kg
-Tamatar (Tomato) Chopped 2
-Tomato ketchup ½ cup
-Namak (Salt) 1 tsp
-Lal mirch (Red chili) Crushed 1 tsp
-Kali mirch (Black pepper) Crushed 1 tsp
-Dried oregano 1 tsp
-Tomato paste 2 tbs
-Chicken stock or pani (water) ½ cup
-Shimla mirch (Capsicum) Chopped 1 cup
White sauce:
-Makhan (Butter) 2 tbs
-Maida (All-purpose flour) 2 tbs
-Doodh (Milk) 2 & ½ cup
-Namak (Salt) ½ tsp or to taste
-Safed mirch powder (White pepper powder) 1 tsp
Assembling:
-White sauce
-Lasagna sheets 12 boiled as per pack’s instructions
-Chicken filling
-White sauce
-Cheddar cheese 1 Cup or as required
-Mozzarella cheese 1 Cup or as required
-Dried oregano to sprinkle
Direction:
For Chicken Filling:
-In pan, add oil and onion (chopped) and garlic (chopped), sauté for 1-2 minutes.
-Add chicken mince and sauté until mince changes color.
-Add tomatoes (chopped), tomato ketchup and mix well.
-Add salt,red chili crushed,black pepper crushed,dried oregano,tomato paste and chicken stock or water,cook for 2-3 minutes.
-Add capsicum,mix and set aside.
For White sauce:
-In pan, add butter and let it melt, add all-purpose flour and mix well.
-Gradually add milk and keep stirring and mix continuously.
-Add salt and white pepper powder and cook until sauce thickens.
For Assembling:
-Grease baking dish with oil or butter, spread white sauce, cover it with lasagna sheets, add chicken filling then again pour white sauce, sprinkle cheddar cheese and mozzarella cheese.
-Repeat the same process.
-Sprinkle cheddar cheese, mozzarella cheese and dried oregano.
-Bake for 20-25 minutes at 180 C or until cheese is golden brown.
-Chicken lasagna is ready.
Recipe in Urdu:
Directions:
For Chicken Filling:
-Pan mein oil,pyaz (chopped) aur lehsan (chopped) dal ker 1-2 minute kliya saute ker lein.
-Chicken mince shamil karein aur rang tabdeel hunay tak paka lein.
-Tamatar (chopped) aur tomato ketchup dal ker mix karein.
-Namak,lal mirch crushed,kali mirch crushed aur dried oregano,tomato paste aur chicken stock or pani dal ker 2-3 minute kliya paka lein.
-Shimla mirch shamil ker ka mix karein aur side per rakh dein.
For White sauce:
-Pan mein makhan dal ker melt karein,maida shamil karein aur ache tarhan mix ker lein.
-Thora thora ker ka doodh shamil karein aur musalsal chamcha chalatay rahein.
-Namak aur safed mirch powder dal ker sauce garha hunay tak paka lein,side per rakh dein.
For Assembling:
-Baking dish ko oil or makhan sa grease karein,white sauce ko spread ker lein,lasagna sheets rakh dein,chicken filling dal ker upper sa dubara white sauce dal dein,cheddar cheese aur mozzarella cheese dal dein.
-Yehe process dubara karein.
-Cheddar cheese,mozzarella cheese aur deried oregano sprinkle karein.
-180 C per 20-25 minutes ya cheese golden brown hunay tak bake ker lein.
-Chicken lasagna tayyar hai.
Italian-American Lasagna with Meat Sauce and Ricotta
This recipe is for how to make Italian-American Lasagna. This is the one that many Americans know and love. There are a couple of tricks to making a perfect lasagna that's not runny and easy to assemble. This classic lasagna recipe with meat sauce is made with a hearty ragu, ricotta, mozzarella, and Pecorino Romano cheese. Make sure to let the lasagna rest for at least 30 minutes prior to eating. Enjoy!
Use this MEAT SAUCE RECIPE:
MEAT SAUCE SERIES:
INGREDIENTS:
-4-5 cups meat sauce
-1 pound lasagna noodles - Dececco brand works well
-1 pound mozzarella cheese - sliced
-1 cup Pecorino Romano - grated
For the ricotta mixture:
-1 pound ricotta - drained overnight or for at least 2-3 hours
-1/4 cup parsley - minced
-1/4 cup basil - minced
-2 eggs
-1 teaspoon kosher salt
-1/4 teaspoon black pepper
INSTRUCTIONS:
1. Bring a large pot of water to a boil and add 2 tablespoons of kosher salt and a touch of olive oil to it. Boil the lasagna noodles (work in batches) to very al dente (about 4-5 minutes). Scoop out sheets with a mesh strainer or pasta spider and shock in cold water. Lay flat the lasagna noodles on parchment paper or clean dish towels.
2. In a 9 by 13 (or 10 by 15) baking dish place a drop of olive oil and wipe the bottom and sides. Next add a thick layer of meat sauce, completely coating the bottom of the baking dish.
3. Place 6 lasagna noodles on the first level (they should slightly overlap). Spread a thick layer of the ricotta mixture onto the noodles, then layer 1/3 of the mozzarella, another thick layer of meat sauce, and finally 1/3 of the grated Pecorino Romano cheese.
4. Add 2 more layers to the lasagna. On the top layer just add the sauce, mozzarella, and Pecorino Romano.
5. Cover the lasagna with a lightly oiled tin foil cover. An even better way to cover the lasagna is to place parchment paper on top of it, then the foil.
6. Bake the lasagna covered at 375f for 45 minutes in the middle of the oven. Remove foil after 45 minutes and bake uncovered for 15-20 minutes more until the side noodles are crispy and the cheese is bubbly. Enjoy!
NOTE: Let the lasagna rest at least 30 minutes before eating. This will help it settle and not be runny.
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One Pot Pastas | Basics with Babish
One pot meals are the best of both worlds – quick and easy prep and an even quicker cleanup. Check out these one pot pasta recipes from the Quicker Picker Upper. I’m proud to partner with Bounty who, together with Feeding America, is helping to provide 10 million meals to people in need. For more info, click here:
Skillet Lasagna Ingredients
10 lasagna noodles, broken into bite-size pieces
1 Tbsp olive oil
1lb mild or spicy italian sausage, casings removed
½ large onion, chopped
2 cloves garlic, crushed
1 tsp red pepper flakes (optional)
28 oz can san marzano tomatoes, crushed
½ cup hot water
8 oz tomato sauce
2-3 oz fresh parmesan cheese, grated
8 oz mozzarella cheese, cubed
Ricotta cheese, to taste
Fresh basil, chopped
Chicken & Fennel Pasta Ingredients
1 fennel bulb, thinly sliced
2 sprigs rosemary, chopped
2-3 cloves garlic, crushed
2 Tbsp olive oil
1 Lemon
Red pepper flakes, to taste
4 bone-in, skin-on chicken thighs
Kosher salt
Freshly ground pepper
1 Tbsp vegetable oil
½ large onion, chopped
1 cup dry white wine
2 cups chicken stock
8 oz whole wheat pasta
2-3 oz romano cheese
Handful fresh basil, chopped
Parsley, for garnish
Beef Stroganoff Pasta Ingredients
2 pieces skirt steak (or beef of choice)
8 oz cremini mushrooms, rinsed and chopped
2 Tbsp vegetable oil
1-2 Tbsp butter
½ large onion, chopped
2 Tbsp paprika
1 Tbsp fresh thyme
1 cup dry white wine
2 cups chicken stock
1 cup sour cream
Worcestershire sauce
Parsley, chopped, for garnish
Kosher salt
Freshly ground pepper
For the recipe methods, click here:
Music by Chillhop:
Blue Wednesday - 'Sweet Berry Wine, Murmuration (feat. Shopan)
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