Chicken Bolognese Lasagne
- 1 onion
- 2 garlic cloves
- 1 carrot
- 1 stalk Celery
- 6 ozs Mozzarella
- 3 Tbsps olive oil
- 14 ozs ground chicken
- 2 Tbsps Tomato paste
- 3 ozs Red wine
- 14 ozs peeled tomatoes (canned)
- 2 Tbsps freshly chopped oregano
- freshly ground peppers
- 3 Tbsps butter
- 2 Tbsps Pastry flour
- 2 cups milk
- 10 ozs Lasagne noodle
- 3 Tbsps freshly grated Parmesan
- oregano (for garnish)
Peel the onion and garlic and finely chop both. Peel the carrots, rinse and trim the celery and finely dice both. Cut the mozzarella into slices.
Heat the olive oil in a deep frying pan over medium heat and sauté the onion, garlic and ground meat. Add the carrot and celery and cook briefly. Stir in the tomato paste, add the wine and tomatoes with the juice. Crush the tomatoes slightly, season with salt and pepper and simmer for about 15 minutes. Add the chopped oregano at the end of cooking.
Melt 30 grams (approximately 2 tablespoons) of butter in a pan. Sprinkle in the flour and cook briefly. Gradually pour in the milk while stirring, season with salt and pepper and let the béchamel sauce simmer over low heat for about 5 minutes while stirring.
Preheat the oven to 200°C / 400°F.
Spread some of the béchamel sauce in the bottom of a baking dish and top with a layer of lasagna sheets. Add meat sauce, bechamel and pasta sheets in alternating layers to form the lasagna.
End with a noodle layer and drizzle with bechamel sauce.
Arrange the mozzarella slices on top of the lasagna and sprinkle with Parmesan cheese.
Top the lasagna with small pieces of the remaining butter and bake in the preheated oven until golden brown, about 45 minutes. If the lasagna is browning too quickly, cover with aluminum foil. Serve garnished with fresh oregano.