An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 1 1/2 pounds ground chicken
- 2 carrots, diced
- 3 stalks celery, diced
- 1 medium onion, minced
- 3 cloves garlic, peeled and minced
- 2 medium tomatoes, diced
- 1/4 cup fresh parsley, minced
- 2 bay leaves
- 1/8 teaspoon nutmeg
- 1 recipe Besciamella Sauce
- 1 recipe Homemade Pasta for Cannelloni and Lasagna or your favorite
brand of lasagna
- 1 cup Parmigiano Reggiano cheese, grated + more for serving
- 6 ounces mozzarella, grated
- 1/3 cup extra virgin olive oil
- Salt
Directions
1.
In a
sauté
pan
over
medium
high
heat,
add
the
olive
oil,
onion,
garlic,
carrots,
celery
and
bay
leaves
as
well
as
1/2
cup
water
and
a
pinch
of
salt.
Sauté
the
mixture
until
the
onions
and
celery
begin
to
turn
translucent.
2.
Add
the
ground
chicken
to
the
pan
along
with
1/4
cup
of
the
Parmigiano
and
the
nutmeg.
Using
a
fork,
break
the
ground
chicken
into
small
pieces
and
mix
it
into
the
vegetables
and
Parmigiano.
Continue
breaking
and
sautéing
the
mixture
until
all
of
the
chicken
is
broken
up
evenly,
combined
with
the
vegetables
and
is
beginning
to
brown.
3.
Add
the
tomatoes
and
minced
parsley
to
the
pan.
Cover
the
pan,
lower
the
heat
to
medium
and
simmer
for
8 -
12
minutes
or
until
the
tomatoes
begin
to
break
down.
If
there
is
very
little
liquid
in
the
pan,
add
1/4
cup
water
to
the
pan.
4.
When
the
tomatoes
have
broken
down,
sauté
the
mixture
another
5
minutes
or
until
the
liquid
has
almost
evaporated
from
the
pan;
then
remove
the
pan
from
the
heat
and
set
it
aside
to
cool.
5.
While
the
chicken
mixture
is
cooling
prepare
the
besciamella
sauce.
6.
Preheat
your
oven
to
400
degrees.
7.
Prepare
the
pasta
for
the
lasagna
according
to
the
recipe
or
the
manufacturer's
instructions.
8.
To
assemble
the
lasagna,
line
an
oven
safe
baking
dish
with
parchment
paper.
9.
Ladle
a
few
spoonfuls
of
the
besciamella
onto
the
parchment
paper
and
spread
it
evenly
to
cover
the
bottom
of
the
dish.
10.
Reserve
1/2
cup
of
the
besciamella
for
the
top
of
the
lasagna
and
mix
the
rest
of
it
into
the
ground
chicken
mixture.
11.
Lay
the
first
layer
of
lasagna
into
the
baking
dish
and
spoon
the
chicken
and
besciamella
filling
liberally
over
the
pasta.
Spread
the
filling
so
that
it
covers
the
pasta
evenly.
12.
Sprinkle
a
small
amount
of
the
Parmigiano
and
the
mozzarella
over
the
filling
and
then
cover
it
with
the
next
layer
of
pasta.
13.
Continue
steps
11
and
12
until
you
have
used
all
of
the
pasta
and
the
filling.
14.
Close
the
lasagna
with
the
final
layer
of
pasta
and
spread
the
reserved
besciamella
sauce
evenly
over
the
top
of
the
pasta.
Sprinkle
the
remaining
Parmigiano
and
mozzarella
over
the
top.
15.
Cover
the
baking
dish
with
foil,
place
it
in
the
oven
and
bake
for
30
minutes.
16.
After
30
minutes,
remove
the
foil
from
the
lasagna
and
bake
for
another
15 -
20
minutes
or
until
the
top
of
the
lasagna
is
golden
brown.
17.
When
the
lasagna
is
finished
cooking,
remove
it
from
the
oven
and
allow
it
to
cool
for
15
minutes
prior
to
serving.
