Saturday, December 20, 2014

Chicken Mince Lasagna

by Neetu

Hello Readers, So winters are here and I don’t know what happens, but my hands, feet, whole body feels numb in this season, I definitely don’t like winters : ) and people love it, I just wonder why??? Now to make for this I obviously will have to do what I just love, Cooking Yup!!!

I made this Chicken Mince Lasagna from scratch at home, it goes a bit lengthy, but definitely worth it!!! (Sorry for not posting the step by step tutorial)



For Chicken Mince Sauce:
Chicken Mince/Keema: 125 Gms
Oil: 2 Tbsp
Salt: to taste
Pepper Powder: to taste
Tomato Puree: 1 Cup
Pasta Seasoning: 1/4 Tsp
For Cheese Sauce
Butter: 1 Tbsp
Plain Flour/Maida: 1 Tbsp
Milk: 1 Cup
Grated Cheese: 1/4 Cup (I used Cheddar n Mozzarella)
Grated Cheese: to top (Mozzarella)
Salt: to taste
Pepper Powder: to taste
Mustard Powder/Sauce: 1/4 Tsp
Pasta Seasoning: 1/4 Tsp
Water: to knead & Boil
For The Filling:
Chopped Veggies: 1/2 Cup of your choice (Mushrooms, Sweet Corn, Peas)
Butter: 1 Tsp
Salt, Pepper & Pasta Seasoning: 1 Pinch Each
For Pasta
Plain Flour: 1/4 Cup
Oil: 1 Tbsp
Salt: a pinch


This quantity is good for 1-2 people.



For Chicken Mince Sauce:

  • Heat oil, add chicken mince and sauté for a min.
  • Add the rest of the ingredients for sauce and cook till it becomes a little thick (one can pressure cook till two whistles)

For Cheese Sauce:

  • Heat a non-stick pan, melt butter and add flour, stir for 1 min or cook till raw smell is gone.
  • Remove from heat, add milk and stir continuously, so that lumps are not formed.
  • Bring back to heat, cook till the sauce is thick then switch off the flame.
  • Add rest of the ingredients, mix well and keep aside.

For the Filling:

  • Melt butter, add veggies and other ingredients (Boil the veggies a little if not using frozen) and sauté for 2 mins.

For the Pasta:

  • Take flour in a big bowl, add salt and oil to this, rub well.
  • Make a smooth dough using warm water.
  • Keep aside for 15 mins.
  • Boil water in a large pan, add salt to taste.
  • Divide dough into two parts, and roll out as thin as possible. (use cornflour for dusting)
  • Cut the rolled pasta into small rectangles, and slide in the sheets in boiling water. (not more than 2-3 at a time)
  • Remove from water, when it starts to float over.
  • Keep every sheet separated, otherwise it will stick to each other.

To Assemble:

  • Take a rectangular baking Tin/Pan/Mould (I used 8x4 inch rectangular tin)
  • Spread mince sauce, then layer pasta sheets over it, not overlapping each other.
  • Next, spread cheese sauce, and filling.
  • Repeat the layers, till everything is used up and so that the last layer is of pasta.
  • Spread grated cheese over it.

For Baking:

  • Cover the tin with aluminum foil and bake for 20 mins in a pre-heated oven at 180c.
  • Remove the cover and bake for 10 more mins.
  • If you wish, you can grill for 2-3 mins more, keeping the top element ON so the it gets a nice brown colour on TOP.
  • Serve HOT!!!!




  • Vegetarians can avoid Chicken Mince or can add Soya Granules instead, it tastes so good that ways as well.

Okk Guyzzz, that’s it for now, I know it’s a lengthy one, but please do try at home also Check out jobs@hc if you wish to join HobbyChef as Writer. Thanks!!!

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