CHICKEN RICOTTA LASAGNA…my best yet!

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!!

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

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 .

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.

  

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.

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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.