This is my mom’s special homemade lasagna recipe with a made-from-scratch tomato sauce and a deliciously cheesy filling. A more traditional homemade lasagna filling would be made with ricotta but my mom’s recipe calls for a blend of small-curd cottage cheese and Parmesan. I have found none better anywhere. Serve with a leafy green salad and crusty garlic bread.
Homemade lasagna isn’t as hard to make as it seems. Don’t be intimidated by all the layers of delicious Italian flavor — try this homemade lasagna recipe today!
From what I can tell, the secret behind Alton’s lasagna is the addition of a little sugar to the sauce and using a bit more cheese than most other recipes.
There are a few minor tweaks to his original recipe that I found necessary, for example adding a dash of wine vinegar to the sauce and changing the amount of Parmesan cheese.
How to Store and Reheat Leftovers
Half the pleasure of making a lasagna is enjoying the leftovers! The lasagna will keep in the fridge for at least 5 days. Reheat individual slices in the microwave, or warm the whole casserole (covered with foil) in the oven at 350°F until bubbly again.
How to Freeze and Reheat Lasagna
You can also freeze the lasagna either baked or unbaked.
To freeze an unbaked lasagna: Line the pan with foil before assembling, then assemble the lasagna as directly. Let cool completely, and then freeze until solid. Once frozen, lift the frozen lasagna block from the casserole dish, wrap it in more foil, then freeze for up to a month.
To reheat an unbaked frozen lasagna: Remove the lasagna from the freezer and unwrap all the layers of foil. Transfer to the original casserole dish, cover, and let it thaw in the fridge overnight. Once thawed, bake as directed.
To freeze baked lasagna: Line the pan with foil before assembling, then assemble and bake as directed. Let it cool completely, then freeze until solid. Once frozen, lift the frozen lasagna block from the casserole dish, wrap it in more foil, then freeze for up to a month.
To reheat a baked lasagna: Remove the lasagna from the freezer and unwrap all the layers of foil. Transfer to the original casserole dish, cover, and let it thaw in the fridge overnight. Once thawed, warm the whole casserole (covered with foil) in the oven at 350°F until bubbly again.
To freeze and reheat individual slices: Cut the baked and cooled casserole into slices and wrap each slice individually in foil. Combine them in a freezer storage bag and freeze for up to 1 month. Thaw overnight in the fridge. To reheat, unwrap from the foil, place on a microwave-safe dish, and reheat in the microwave for a few minutes until bubbly.
Ingredients
Chicken Filling:
2 tbs Oil
2 onions chopped
1 tbsp Garlic chopped
½ kg Chicken (Mince)
2 Tomato Chopped
½ cup Tomato ketchup
1 tbsp Salt
1 Tbsp Red chili Crushed
1 tbsp Black pepper Crushed
1 Tbsp Dried oregano
2 tbs Tomato paste
½ cup Chicken stock (water)
1 cup Capsicum Chopped
White sauce:
2 tbs Butter
2 tbs All-purpose flour
2 & ½ cup Milk
½ tsp or to taste Salt
1 Tbsp White pepper powder
Directions
Assembling: -White sauce -Lasagna sheets 12 boiled as per pack’s instructions -Chicken filling -White sauce -Cheddar cheese 1 Cup or as required -Mozzarella cheese 1 Cup or as required -Dried oregano to sprinkle
For Chicken Filling: -In pan, add oil and onion (chopped) and garlic (chopped), sauté for 1-2 minutes.
-Add chicken mince and sauté until mince changes color.
-Add tomatoes (chopped), tomato ketchup and mix well.
-Add salt,red chili crushed,black pepper crushed,dried oregano,tomato paste and chicken stock or water,cook for 2-3 minutes.
-Add capsicum,mix and set aside.
For White sauce: -In pan, add butter and let it melt, add all-purpose flour and mix well.
-Gradually add milk and keep stirring and mix continuously.
-Add salt and white pepper powder and cook until sauce thickens.
For Assembling: -Grease baking dish with oil or butter, spread white sauce, cover it with lasagna sheets, add chicken filling then again pour white sauce, sprinkle cheddar cheese and mozzarella cheese.
-Repeat the same process.
-Sprinkle cheddar cheese, mozzarella cheese and dried oregano.
-Bake for 20-25 minutes at 180 C or until cheese is golden brown.
-Chicken lasagna is ready.
Adapted from epicfoodz
