Wasfetna

Lasagna

Lasagna layered with chicken mince sauce and cheese, baked until golden.

Lasagna — Chicken mince
Cooking time
2 hr
Hands-on time
1 hr 5 min
Free time
35 min
Difficulty
Easy
Cuisine
Italian
Contains
Dairy, Gluten

Ingredients

4people

Amounts follow the number of people

For the pasta

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Large pot for boiling — The sheets are boiled two minutes short, then laid on a towel.
  • Hand whisk — Béchamel needs constant whisking as the milk goes in so it does not lump.
  • Deep baking dish — The depth takes the repeated layers without overflowing.
  • Food thermometer

Method

  1. Boil plenty of water and salt it well until it becomes as salty as seawater.

    8 min
    You’ll know it’s ready when

    The water is at a rolling boil and the salt has dissolved.

    Tip: One tablespoon of salt per liter — this is the only time you season the pasta itself.

  2. Soften the onion and cook the ground chicken to 74°C. Add the tomato sauce and oregano; simmer, stirring, until thick.

    25 min
    You’ll know it’s ready when

    The thickest part reaches 74°C. Timing is a guide; continue cooking if needed.

  3. Prepare the béchamel sauce: butter, then flour, then milk gradually, whisking until it thickens.

    12 min
    You’ll know it’s ready when

    Smooth, without lumps, and coats the spoon.

  4. Boil the lasagna sheets for two minutes less than the instructions and spread them out on a towel.

    8 min
    You’ll know it’s ready when

    The sheets are pliable and not stuck together.

    Tip: Sheets that stick together tear — lay them out separately as soon as they come out.

  5. Arrange the layers: béchamel, slices, chicken, béchamel — repeat and finish with béchamel and cheese.

    12 min
    You’ll know it’s ready when

    The final layer is béchamel and cheese covering everything.

    Tip: Start and end with béchamel — sheets touching the dish burn.

  6. Bake in a preheated 190°C oven for about 35 minutes until golden on top and the center reaches 74°C.

    35 minYou can walk away
    You’ll know it’s ready when

    The thickest part reaches 74°C. Timing is a guide; continue cooking if needed.

  7. Let the lasagna rest for 20 minutes to set before cutting.

    20 minYou can walk away
    You’ll know it’s ready when

    The layers hold when cut.

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