John Myers
Lasagne with Minced Chicken
The perfect lasagne with minced chicken recipe with a picture and simple step-by-step instructions.
- 100 g Shallot
- 3 piece Clove of garlic
- 300 g Chicken mince
- 60 g Bacon cubes
- 400 g Peeled tomatoes
- 200 g Carrot
- 3 tablespoon Tomato paste
- 150 Milliliters Red wine
- 2 teaspoon Salt
- 2 teaspoon Oregano
- 2 teaspoon Chicken broth powder
- 60 g Butter
- 60 g Flour
- 900 Milliliters Milk
- 1 Knife point Freshly grated nutmeg
- 12 piece Lasagne sheets
- 100 g Grated Emmental
- 1 tablespoon Clarified butter
- Finely chop the shallots and the garlic cloves. Cut the carrots into fine cubes. Sauté the onions and garlic in the clarified butter. Add the minced chicken, carrots and diced bacon and fry with. Add the peeled tomatoes and the tomato paste, deglaze with the red wine. Add half the salt, a little pepper from the mill, the oregano and the chicken stock powder and simmer for 10 minutes.
- In the meantime, prepare the bechamel sauce. Melt the butter, stir in the flour with a whisk, add the milk and bring to the boil. Season with salt, pepper from the mill and the nutmeg.
- Grease the baking dish with butter. Pour 1/3 of the meat filling, pour 1/3 of the bechamel sauce over it and cover with 4 sheets of lasagne. Then two more layers, on top of which sprinkle bechamel sauce with plenty of Emmental. Bake for 40 minutes at 220 degrees. If the lasagna gets too dark, cover with aluminum foil and finish baking. Let rest for 10 minutes before serving.
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