Ever since the first time I made a vegetarian lasagna, years ago, I have never made a standard simple meat lasagna since.
This week I threw together some chicken spinach and vegies with the ricotta cheese sauce and it was a lovely mix. The great colours show it must be good for you, along with its great taste.
My little helper helped! There is a process and it can be time consuming. You need to stir the white sauce for awhile but the taste is worth it. The other great thing I find is, I can put any vegies in and the kids will eat it up. love that.
This is my receipe I put together:
roughly 3 chicken thighs chopped up
1carrot, 2 sticks celery, 1 onion
handful of mushrooms & capsicum chopped
some mixed herbs and thyme
2 tins of diced tomatoes
tablespoon of brown sugar, tomato paste and balsamic vinegar
cup of spinach leaves
300g ricotta cheese
3 tablespoons of flour
60g butter
2 cups of milk
box of lasagna sheets
In a big pot I brown onion and carrot, add chicken and brown.
then add celery, capsicum and mushrooms, let cook for 5 minutes.
Add herbs, then add tin tomatos, brown sugar, tomato paste and vinegar and stir well, bring to boil then let simmer with lid on for up to 2 hrs. I usally let it go for an hour and a half. And I usually do this in the morning, so its got time to cook, then let it sit till I need it in the afternoon.
To make the white sauce....
Melt the butter in a pan, add the flour and whisk over medium heat till turns a caramel colour then gradually add milk whisking constantly as you go. Keep stirring (I swap to a spoon) untill it thickens up and boils. Let it boil for a couple of minutes then turn off the heat and stir in the ricotta.
now...LAYER and LAYER it
I start with lasagna sheets, chicken and veggies mix then spinach, then white sauce, lasagna sheets, chicken veggie mix, more spinach lasagana sheets and topped with white sauce then add grated cheese and grated parmesan
(always make sure there is a sauce against the lasagna sheet to help it cook)
put in preheated 180 degrees C oven for 40 minutes (till all layers are soft when poked with a stick!)
In a big pot I brown onion and carrot, add chicken and brown.
then add celery, capsicum and mushrooms, let cook for 5 minutes.
Add herbs, then add tin tomatos, brown sugar, tomato paste and vinegar and stir well, bring to boil then let simmer with lid on for up to 2 hrs. I usally let it go for an hour and a half. And I usually do this in the morning, so its got time to cook, then let it sit till I need it in the afternoon.
To make the white sauce....
Melt the butter in a pan, add the flour and whisk over medium heat till turns a caramel colour then gradually add milk whisking constantly as you go. Keep stirring (I swap to a spoon) untill it thickens up and boils. Let it boil for a couple of minutes then turn off the heat and stir in the ricotta.
now...LAYER and LAYER it
I start with lasagna sheets, chicken and veggies mix then spinach, then white sauce, lasagna sheets, chicken veggie mix, more spinach lasagana sheets and topped with white sauce then add grated cheese and grated parmesan
(always make sure there is a sauce against the lasagna sheet to help it cook)
put in preheated 180 degrees C oven for 40 minutes (till all layers are soft when poked with a stick!)
Delicious
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