Chicken Tomato Basil Lasagna with White Sauce

As I was telling you I went shopping for some ‘exotic’ stuff last week to a gourmet store. Yes, even lasagna sheets count exotic in most parts of India because though we can easily get penne and macaroni in most general stores, lasagna sheets are hard to come by. So I bought a whole big box of 30 sheets when I found one of Brasilla brand. (My readers from US and UK can share their reviews of the brand here for others). I’ve used it just this once and I liked it, was easy to cook and tasted good (Though seemed very sticky even when little dry so I kept a olive oil spray handy!)

Now, time for Garfield’s favorite dish – the Lasagna! No wonder it’s the favorite of so many of us, it’s just the right mix of everything; Pasta, creamy white sauce, chicken or any favorite meat or veggies we like, and lots of cheese!  It’s basically a layered dish of 3 components – The pasta sheets, white sauce and the veg or meat sauce. As you start recreating this awesome yummy dish in your kitchen, I’ll tell you that the recipe might look long , but it’s only to make your job easier. Do try it on a relaxed day or a Saturday evening and I’m sure you’ll be the star of the day! I’m showing here the chicken version; you can also make a vegetarian version by using your choice of veggies instead of the chicken and cook it the same way.

Serves 2

Special equipment: A Borosil or a bone china casserole (Don’t use plastic containers or cake tins) 8 x 4 x 3 inches

Cooking Time 1 hour

Ingredients

Boneless Chicken 300 gms

Lasagna sheets 4

Tomatoes 3

Onion 1

Garlic Cloves 10

Basil 7-8 Leaves

Chicken Masala ½ tsp

Olive Oil 1 tbsp

Parmesan Cheese 2 tsp

Cheddar Cheese 1 tbsp

Mozzarella 1 tbsp

For the White sauce:

Flour 1/2 cup

Butter 2 tbsp

Processed Cheese 2 tsp

Milk 2 cups

Oregano ½ tsp

Salt and pepper to taste

Directions

Preheat the oven to 160 degrees Celsius.

Chicken Sauce

• Finely chop the onions. Make tomato puree of the tomatoes.
• In a non stick pan, heat 2 tsp of olive oil. Once hot, sear the chicken, 5 mins on each side, on medium heat. Keep aside.
• In the same pan, heat 1 tsp more olive oil on medium heat.
• Add 5-6 crushed garlic cloves.
• Once garlic browns, add the chopped onions.
• When onions turn pink, add the tomato puree and the basil leaves together.
• Reduce heat and ½ tsp oregano, chicken masala, salt and pepper. Mix well and let it simmer for 5-6 mins.
• Meanwhile shred the seared chicken into small pieces and add to the tomato mixture. Mix well and sprinkle little water on it. Let it simmer for 5-6 mins uncovered or till the sauce thickens.

White Sauce

• In another pan, heat the butter. Keep flame on low.
• When butter melts, add remaining crushed garlic.
• After 30 seconds add the flour. Keep stirring and let the flour cook.
• When flour gets light golden colour, add the milk slowly and keep stirring.
• Add ½ tsp oregano and the processed cheese and stir well. Let it simmer for 3-4 mins. Then turn off the stove.

Lasagna sheets

• Even if they are instant sheets, they still need some pre-boiling.
• Boil 5-6 cups water in a wide pan and add the sheets. Keep flame on medium.
• Also add 2 tsp olive oil and a pinch of salt in the pan.
• Do not cover the pan. Let it simmer for 5 mins.
• Once done, drain 90% water only to prevent pasta drying out. When layering, drain complete water.
• Do above step the last as the sheets tend to stick together when dry.

Layering

• In the casserole or baking dish, first put a ladle (Kadchi) of white sauce. Then put one sheet.
• Then Chicken mixture. Then put a sheet.
• White sauce. Then Sheet.
• Chicken Mixture. Sheet.
• White sauce.
• Take care that each sheets is properly covered in the sauce.
• Now sprinkle on top, the mozzarella, parmesan and cheddar cheese. You can use regular pizza cheese if you can’t find these.
• Bake the lasagna in the oven at 160 degree Celsius for 30 mins till the top turns light brown and bubby.

Yumminess is ready to be savored and devoured!