Ground chicken lasagna
Ground chicken lasagna is very juicy, fragrant and truly cheesy, as the cheese will be not only on top, but also between the layers. We will bake the lasagna in a deep rectangular dish. Depending on the diameter of the dish, you may need 8 or 12 sheets.
Equipment
- 1 baking mold
- 1 frying pan
- 1 knife
- 1 chopping board
Ingredients
- 8 pcs lasagna sheets not requiring cooking
- 450 g chicken fillet optional chicken mince
- 1 pc carrot
- 200 g cheese
- 1 pc onion
- 5 tbsp ketchup
- vegetable oil for frying
- 1 pinch salt
- 1 pinch pepper ground
Instructions
- Prepare the necessary ingredients. Traditionally, minced meat is used for lasagna, which can be bought ready-made or prepared by yourself. But in this recipe, we will use finely chopped chicken fillet. Ketchup should be plain tomato or replaced with tomato paste.
- Peel the onion, cut it into small pieces. Put it in a frying pan and fry in vegetable oil for 3-5 minutes until golden brown.1 pc onion, vegetable oil
- Wash the carrot, peel it and grate it coarsely. Add it to the frying pan. Fry for 3 minutes. Transfer to a plate.1 pc carrot
- Cut the chicken into small pieces or mince it. Put it in the frying pan and fry until golden brown. At the initial stage, stir constantly, as the pieces or mince will clump together, and we need a crumbly consistency.450 g chicken fillet
- Add the fried onion with carrot, three tablespoons of ketchup and 250 ml of water. Season with salt and pepper to taste. You can also add a mixture of Provencal herbs if desired. Stir and simmer for 10 minutes. During this time, some of the liquid will evaporate. The filling for the lasagna is ready.5 tbsp ketchup, 1 pinch salt, 1 pinch pepper
- Grease the baking dish with vegetable oil. Spread a little tomato mixture with chicken on the bottom. Place the lasagna sheets on top, then add the filling and sprinkle with grated cheese.8 pcs lasagna sheets
- Cover with sheets and repeat the previous step, alternating sheets, filling, and cheese. It should be used in height of 4 sheets. Cover the top sheet with filling. In a glass, mix 250 grams of water and 2 tablespoons of ketchup and carefully pour into the dish. The liquid should be approximately halfway up the contents of the dish. Generously sprinkle with cheese on top and bake for 30-40 minutes in a preheated oven at 180 ℃.200 g cheese
- Juicy tomato lasagna is ready.
Nutrition
Calories: 228kcalCarbohydrates: 2gProtein: 24gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 81mgSodium: 377mgPotassium: 311mgFiber: 0.1gSugar: 0.3gVitamin A: 390IUVitamin C: 1mgCalcium: 241mgIron: 0.4mg