John Myers
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Vegetable and Chicken Lasagna
The perfect vegetable and chicken lasagna recipe with a picture and simple step-by-step instructions.
Pasta dough:
- 200 g Semola di Grano Duro (durum wheat flour)
- 1 Egg size L.
- 0,5 tsp Salt
- 1 tbsp Olive oil
- 1,5 tbsp Water
- Alternatively, ready-made lasagne sheets from the supermarket
Chicken and Vegetables:
- 350 g Chicken breast fillet
- 80 g Carrot
- 80 g Zucchini
- 80 g Green peas frozen
- 80 g Chanterelles small frozen
- 1 middle Onion
- Pepper salt
- 2 tbsp Clarified butter
Bechamel sauce:
- 6 tbsp Butter
- 6 tbsp Flour
- 750 ml Milk
- 250 ml Poultry stock
- 3 tbsp Tomato paste
- 2 tbsp Lemon juice
- 1 tbsp Sugar
- Pepper salt
- 3 tbsp Finely chopped parsley
Hood:
- 200 g Grated Gouda
Dough for lasagne plates:
- Put Semola on the work surface. Make a well in the middle, add the egg, salt and oil and stir with a fork. Always add a little flour from the edge until the egg can no longer run. Then continue to mix everything with the fork and first add 1 tablespoon of water. Then start kneading with your hands. It is a bit dry at first, but with patience the dough will become smooth. If necessary, add the remaining half tablespoons of water in small steps and continue kneading vigorously until the dough is smooth and elastic. Then wrap it in cling film and let it rest at room temperature for at least 30 minutes. But longer does not hurt either.
- If you don’t want to make the pasta dough yourself, you can use ready-made lasagne plates. Since I don’t know how many are in a pack, you should get 2 packs to be on the safe side. The preparation must be done according to the instructions on the package.
Preparation of vegetables and meat:
- Peel the carrot, wash and dry the zucchini, peel the onion. Cut everything into very small cubes. Do not take the frozen peas and chanterelles out of the freezer until they are needed. Wash, dry and finely chop parsley. Remove any tendons from the chicken breast fillets and cut into small cubes approx. 1 cm. Grate cheese. Have the baking dish ready (please explain the size upon completion).
Sauce:
- Melt the butter in a saucepan, stir in the flour until it has completely combined with the butter. Deglaze with the milk and continue to stir vigorously with a whisk until the mixture thickens. Then stir in the stock and tomato paste and bring to the boil again. Season with sugar, lemon juice, pepper and salt and season to taste. The sauce should be very creamy, but not pudding-like. If necessary, add a “sip” of water. Finally fold in the chopped parsley.
- Branch about 3 – 4 soup ladles from the sauce and keep them ready in a bowl. Pour the remaining sauce over the prepared vegetables with the meat and mix everything together well. Then just keep warm.
Completion:
- Preheat the oven to 220 ° convection. Roll out the pasta dough on a non-floured work surface (works because it doesn’t stick due to the addition of oil) into a rectangle, it should be 3 times as long and 1 x wide as the baking dish used. For me it was 20 x 25 cm. So my sheet of dough was 60 x 25 cm. The thickness resulted from it. If you make your own dough, you can cut 3 large sheets of dough for each layer and use them “raw”. In the case of the purchased items, several layers must be placed next to one another for a single layer (please refer to the instructions for use on the package, whether pre-cooked or not).
- Now first coat the bottom of the baking dish with half of the filled sauce and place a large lasagne plate on top. Spread half of the vegetable and meat mixture on top, sprinkle lightly with grated cheese and cover with another lasagne plate. Spread the remaining vegetable and meat mixture on top, sprinkle lightly with cheese again and cover with the 3rd lasagne plate. Spread the remaining sauce on top and then sprinkle the rest of the cheese thickly over the entire surface.
- Put the mold on the 2 rails from below in the oven and bake for 20 minutes and let the cheese get color ….. then just let it taste …….. ;-))
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