Chicken Lasagna alla Bolognese
Chicken Lasagna alla Bolognese - a classic lasagna recipe using ground chicken and pancetta for the Bolognese sauce. Simple to make and a favorite comfort food.
Servings: 12
Calories: 328kcal
Ingredients
Bolognese Sauce
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 celery stalk chopped
- 1 medium carrot chopped
- 4 cloves garlic minced
- 2 ounce pancetta chopped
- 1 pound ground chicken
- 1 teaspoon dried oregano
- ½ teaspoon red chili flakes
- 1 tablespoon tomato paste
- ½ cup dry white wine
- ¼ cup chopped basil
- 1 cup chicken broth
- 2 cup crushed tomatoes
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
Lasagna
- 2 cups ricotta cheese 500 ml
- 2 cups mozzarella cheese
- 1 egg
- 9 lasagna noodles uncooked
Instructions
- Make Bolognese Sauce: In a large pot heat the olive oil over medium high heat. Add the onion, celery, carrot, garlic and pancetta to the pot and saute for about 5 minutes until onion is soft and translucent.
- Add the ground chicken to the pot and break it up using a wooden spoon so that it crumbles. Cook it for another 5 minutes until the ground chicken is no longer pink.
- Add the oregano, chili flakes, tomato paste and stir. Add the wine and basil and cook for 3 more minutes, stirring occasionally. Finally add in the chicken broth and crushed tomatoes and season with salt and pepper as needed. Bring to a boil, turn down the heat and let simmer for 20 minutes.
- Preheat oven to 375℉.
- Prepare Cheese: In a bowl combine together the ricotta, 1½ cup of the mozzarella cheese and the egg. Set aside.
- Assemble Lasagna: Spread a couple ladles of the bolognese sauce in the bottom of a ceramic 13x9 baking dish. Arrange 3 noodles over the bolognese sauce; top with a couple more ladles of the sauce, then top with 1/3 of the cheese mixture, trying to spread it around a bit. Repeat with another 3 lasagna noodles, sauce, cheese, 3 more lasagna noodles, sauce and last of the cheese. Sprinkle the remaining ½ cup of mozzarella cheese over the top.
- Bake: Bake for about an hour until the noodles are cooked through. If you're using fresh lasagna noodles, it will take less cooking time, about 35 to 45 minutes.
- Let the lasagna cool for a few minutes before cutting into it. Feel free to garnish it with fresh parsley or basil and Parmesan cheese.
Notes
- Good dry white wines to use for this recipe would be a Sauvignon Blanc, Chardonnay, or Pino Grigio.
- If you don't want to use wine, you can add an extra half cup of chicken broth and 2 tsp of either white wine vinegar, or regular white vinegar.
- You can use ground beef, pork, or turkey in this recipe instead of chicken.
Nutrition
Serving: 1piece | Calories: 328kcal | Carbohydrates: 23g | Protein: 20g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 387mg | Potassium: 513mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1350IU | Vitamin C: 5.4mg | Calcium: 212mg | Iron: 1.6mg