Lasagne

Lasagne is an Italian dish made up of alternating layers of ragu(ground meat and tomato sauce) and flat pasta, and topped off with cheese. My ragu has ground chicken and vegetables in tomato sauce. Lasagne is great on its own or with some bread as a side.

The picture book is a gift from my client when I was working in Rejkjavik. It is a very scenic place. Like "lagom" in Sweden, the typical Icelandic philosophy is "petta reddast", which means sometimes it is better to let go as it will all work out in the end. 

Lasagna sheets - 4

Green zucchini - 1, peeled

Button mushrooms - 100 g, sliced

Spring onion, leaves - 100 g, chopped

Chicken, minced - 150 g

Rosemary, dried - 1/2 tsp

Oregano, dried - 1/2 tsp

Red chili flakes - 1/2 tsp

Salt - 3/4 tsp

Peppercorn, freshly crushed - 1 tsp

Cheddar cheese - 6 strips

Pasta sauce - 4 Tbsp

Boil lasagna sheets with a pinch of salt and a drop of olive oil until al dente. Drain.

In a bowl, add mushroom, peels of zucchini, spring onion, chicken and spices.

Add pasta sauce. Mix. Keep aside for half an hour so that the spices and sauce soak in.

                                                                                                                                                          

Saute the vegetables and chicken mix in a saucepan for 5 minutes.

In a baking dish, spoon in a layer of tomato mix. Then add a layer of lasagna. Continue with alternatng layers. 

Top off with cheese.

Preheat oven to 180C. Cover with tin foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes. Let it rest for a few minutes. Serve warm.

Recipe ref : https://www.aspicyperspective.com/vegetable-lasagna/

https://www.jamieoliver.com/features/how-to-layer-the-perfect-lasagne/ and inspired by 

Annie Joseph