“The clever cat eats cheese and breathes down rat holes with baited breath.”
W. C. Fields
W. C. Fields
Chicken Mince
Ingredients:
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
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
-
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.
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 .
Note: I used very little bit of tomato sauce in every layer. You can double this recipe if you’d like your lasagna more tomatoee.
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.
Homemade Ricotta Cheese
as adapted from Baking Obsession
Ingredients:
2 liter whole milk
200ml 25% low fat cream
½ tsp salt
¼ cup fresh lime juice (form 5-6 small limes)
2 liter whole milk
200ml 25% low fat cream
½ tsp salt
¼ cup fresh lime juice (form 5-6 small limes)
-
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.
(The lasagna recipe is enough for 8-10 servings. You can halve it if you like. Else make the whole portion , & freeze 1/2)
LAYERS
Begin with a thin tomato sauce on base…
& then …Lasagna , Tomato sauce, Ricotta, Mince, Bechamel, Lasagna, Tomato Sauce, Ricotta, Mince, Bechamel, Lasagna, Bechamel, Ricotta, Mozzarella…
Bake at 180C for 30 minutes covered tightly with foil. (You can cool and refrigearate this at this point for use later). Remove foil & bake open for 10 minutes, till the top is bubbly & light brown.
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.
Lasagne looks awesome…and you made the cheese, thats fantastic !! Is it like making paneer ? When do you actually turn the heat off ?
I'm not a big lasagna fan, but I like this chicken lasagna!
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!!
beautiful lasagna! Looks very cheesy n favourful!! Good job!!
This makes me crave for lasagna! But yea, it's so much work…the mince, the sauce…the layering…
oh I love lasagne and this version must be so good. I d like to make ricotta. It s very interesting.
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?
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!
This lasagne absolutely looks divine. Oh, I love everything about it! Thanks for such a fabulous recipe!
Deeba look fantastic I love Ricotta and more with lasagna, look awesome!! really nice, Gloria
A delightful combo! Your lasagna look incredibly good!
Cheers,
Rosa
The lasagna looks amazingly delicious! I would be first in line too!
Oh you are just taing it up a notch with homemade cheese! Wow, impressive and beautiful.
homemade cheese! you make it sound so easy, i'm inspired to try it now 🙂 thank you!
This looks irrisistible. I have to make Ricotta. Sounds easy and so delicious. Your lasagna is so nice.
This post is so inspiring and motivating. You make me want to go and cook!
Your family is blessed to have you.
Oh yes, must have the soft cheese. Lasagna made with mozzarella only is just sad! Looks delicious!
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 🙂
What an amazing looking dish. Amazing work as always.
Lasagna certainly looks perfectly irresistible! I have yet to try making homemade ricotta myself, something I must do.
Deeba, I'm so inspired to try making cheese now! Your lasagna looks just delicious. Sounds perfect with chicken too.
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! 🙂
This looks just amazing with the bechamel and tomato sauce! So delicious with the chicken too!
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.
The lasagne looks wonderful…ricotta is so much like making paneer…except for the addition of salt.
Sounds fantastic! I prefer chicken too, it is light & personally i prefer it when the meat is lightly spiced.. Love the picture of Ricotta.
Ahhh, I LOVE ricotta cheese! This lasagna looks soooo scrumptious!
A wonderful, lighter lasagna with the chicken but NO flavour is sacrificed, DEEBAHHH!
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
My apologies Sherry…
Have updated that and highlighted it in bold. Just made it for lunch today & loved it!!
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 .