CHICKEN RICOTTA LASAGNA…my best yet!
W. C. Fields
My fascination with fresh home made soft cheese continues. Vera’s blog, Baking Obsession, is constant inspiration, & I went back to make some ricotta for the second time. the first time I made it with her recipe was for the Daring Cooks Zuni Ricotta Gnocchi, where the ricotta was wonderful in every way, but not so the gnocchi, which floated away in gay abandon. This time I was making some to add taste to a lasagna recipe which was taking shape in my mind. I wanted creamy & cheesy, but with soft fresh cheese, not mozzarella alone. 
I also opted for chicken mince from thigh tenders rather than lamb mince, because I find chicken lighter in many ways, especially in hot weather. The lasagna came out beautifully, & can easily be turned into vegetarian fare. Just skip the mince & replace it with thinly sliced zucchini, or eggplant, or whichever vegetable grabs your fancy. This is a simple dish to put together, & it was the first time I used no need to cook lasagna sheets. I attempted using my box with great apprehension…what a pleasant surprise. This does take a lot of work out of lasagna making. 
We had family coming over for dinner, so I split up the process over 2 days, as I had a lot to do. I did the chicken mince, ricotta & tomato sauce the previous day. The next morning I layered the lasagna, covered it with foil sans the mozzarella, & baked it. Once cool, it went into the fridge. Took it out in the evening, grated mozzarella over the top, & baked it open for 10-15 minutes in a hot oven, then let it stand for 30 minutes before serving. Did ease the workload a lot. This is one fabulous lasagna, one that we all loved, especially the daughter who is always first in the queue when I make lasagna. She ♥’d it!! 
750gms minced chicken (of thigh tenders)
1 onion, finely chopped
5-6 cloves garlic, finely chopped
Handful of fresh herbs (I used oregano & basil)
Olive oil
Red chili flakes, salt & pepper
Method:
-
Saute onion & garlic in oil till pink. Add chili flakes, saute, followed by chicken mince, Stir fry on high flame till almost dry. Add fresh chopped herbs, season with salt & pepper & continue to cook till dry. Reserve in bowl.
Quick Tomato Sauce
Ingredients:
500gms tomatoes; quartered & blended with skins
1 onion, chopped
4-5 cloves of garlic, chopped
Red chili flakes
2-3 tsps of oregano/Italian herbs
pinch of sugar
salt & pepper to taste
Method:
-
Heat 1-2 tbsps of olive oil in pan. Add onion & garlic, red chili flakes & oregano & simmer till oil gets flavoured (4-5 minutes). Be careful the garlic doesn’t brown.
-
Add the tomatoes, pinch of sugar, salt & pepper. Cook on medium heat till sauce thickens. Reserve .
Bechamel (White Sauce)
Ingredients:
1/4 cup white butter
1/2 cup flour
3 3/4 cups milk
Salt & pepper to taste
Fresh grated nutmeg
Parmigiana Romano (optional)
Method:
-
Melt butter in pan. Add flour & whisk continuously for 2-3 minutes. Slowly pour in milk, whisking constantly, till fully incorporated. Stir continuously to avoid forming lumps. Cook on high heat, stirring constantly till it thickens. Add salt & pepper to taste. Grate in nutmeg, mix well & reserve. The sauce will thicken a bit as it cools.
2 liter whole milk
200ml 25% low fat cream
½ tsp salt
¼ cup fresh lime juice (form 5-6 small limes)
Method:
-
In a large pot combine the milk, cream, and salt. Heat over medium heat, stirring occasionally to prevent the bottom from scorching, till the thermometer registers 180F.
-
Add the lime juice, stir. Reduce the heat to low and continue heating the mixture until the curds form (not just milk curdles – it happens immediately after the lime juice added, but when the whey separates and the curds are obvious). But by all means, DO NOT let the mixture come to the boil.
-
Remove from the burner and let it stand for a little while (for about 15 – 20 minutes) to cool slightly. Meanwhile, line a sieve with several layers of cheese cloth. Set the sieve over a large bowl (if you plan to keep the whey) or over the sink (if you plan to discard the whey). Transfer the cheese into the lined sieve and drain for about an hour (or longer, if you plan to use the ricotta as a filling in pies or pastries, or if any particular recipe specifies so).
-
Transfer the cheese into a lidded container and store in the refrigerator. Consume within two days. The ricotta will firm up after several hours of refrigerating.
- I like to make a firm ricotta when I make lasagna, so I can grate it.
We had these Peach & Cherry Crisps for dessert that day. You can find a similar recipe here. The recipe is for Apricot & Cherry Crisps. I try & use whichever stone fruit is available.
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
31 Comments
Arch
Lasagne looks awesome…and you made the cheese, thats fantastic !! Is it like making paneer ? When do you actually turn the heat off ?
meeso
I'm not a big lasagna fan, but I like this chicken lasagna!
Bellini Valli
I have made paneer since it is just not available here so I am assuming making ricotta has a similar process.Well worth the effort for a creamy, cheesy lasagna Deeba!!
Ria
beautiful lasagna! Looks very cheesy n favourful!! Good job!!
pigpigscorner
This makes me crave for lasagna! But yea, it's so much work…the mince, the sauce…the layering…
Snooky doodle
oh I love lasagne and this version must be so good. I d like to make ricotta. It s very interesting.
Pari
Wish I lived in your neighbourhood Deeba. Lasagna is my weak point. I don't have that thermometer, so how will I know when to add the lime juice?
Tangled Noodle
I love lasagne! Your version looks marvelous, especially how it's almost the inverse of traditional lasagne, which can be so heavy on the tomato sauce. I'm so impressed that you make your own ricotta! Delicious all around!
singinghorse
This lasagne absolutely looks divine. Oh, I love everything about it! Thanks for such a fabulous recipe!
Gloria
Deeba look fantastic I love Ricotta and more with lasagna, look awesome!! really nice, Gloria
Rosa's Yummy Yums
A delightful combo! Your lasagna look incredibly good!
Cheers,
Rosa
Barbara Bakes
The lasagna looks amazingly delicious! I would be first in line too!
noble pig
Oh you are just taing it up a notch with homemade cheese! Wow, impressive and beautiful.
cathy
homemade cheese! you make it sound so easy, i'm inspired to try it now 🙂 thank you!
Helene
This looks irrisistible. I have to make Ricotta. Sounds easy and so delicious. Your lasagna is so nice.
Cynthia
This post is so inspiring and motivating. You make me want to go and cook!
Your family is blessed to have you.
Manggy
Oh yes, must have the soft cheese. Lasagna made with mozzarella only is just sad! Looks delicious!
Miakoda
As always, this looks and sounds fantastic! Love the fact that you made more cheese, and that you slipped in vegetarian options as well. Lovely 🙂
Eliana
What an amazing looking dish. Amazing work as always.
Lucy
Lasagna certainly looks perfectly irresistible! I have yet to try making homemade ricotta myself, something I must do.
lisaiscooking
Deeba, I'm so inspired to try making cheese now! Your lasagna looks just delicious. Sounds perfect with chicken too.
Lorraine @ Not Quite Nigella
You know I've never thought to use chicken in a lasagne but I don't know why! I usually use beef but your lasagne looks so delicious I've become an instant convert! 🙂
Reeni♥
This looks just amazing with the bechamel and tomato sauce! So delicious with the chicken too!
Lydia (The Perfect Pantry)
What a wonderful comfort food dish — I'm definitely going to try this. I've only made ricotta one time, so thanks for reminding me how delicious homemade cheese is.
Bergamot
The lasagne looks wonderful…ricotta is so much like making paneer…except for the addition of salt.
Soma
Sounds fantastic! I prefer chicken too, it is light & personally i prefer it when the meat is lightly spiced.. Love the picture of Ricotta.
Palidor
Ahhh, I LOVE ricotta cheese! This lasagna looks soooo scrumptious!
Peter M
A wonderful, lighter lasagna with the chicken but NO flavour is sacrificed, DEEBAHHH!
Sherry
I couldn't seem to see where it said at what temp and for how long you cook this for???..maybe I am blind =P
Deeba PAB
My apologies Sherry…
Have updated that and highlighted it in bold. Just made it for lunch today & loved it!!
kadambari kaul
Thanx for sharing beautiful recipe….complete with minutest detail and alteration u did ! How precise ! Nor many people are like u dear…I made it exactly the same way and its a restaurant quality dish . So generous with tips…u are a beautiful human being .