I am a huge fan of traditional lasagne but I also love the versatility of this dish, as you can mess around with the fillings and create whole new pasta bakes. For instance, Bryony, my girlfriend, is vegetarian and when I cook for her, we make a lasagne consisting of lovely roasted vegetables with goats cheese.
This time around, I decided to make something different for the family mid-week, and fancied a dish that’s a little more fresh and zingy, and this lasagne dish did the trick! The chicken mince blended with a sauce made from flour and chicken stock (technical name: veloute), combined with fresh herbs, lemon juice and zest created something quite special, which was finished off with fresh mozzarella and a little parmesan, because parmesan makes everything better!
This made a truly delicious summer feast and is one I will be making again and again, but you can be sure that there will always be room in our hearts (and tummies) for the traditional lasagne too, as you just can’t beat it!
- 8-10 dried lasagne sheets (enough for 3 layers)
- 750g chicken of turkey mince
- 1 medium sized carrot (diced)
- 1 stick celery (diced)
- 1 large onion (fine diced)
- 2 cloves garlic (crushed)
- 3 sprigs of thyme (leaves removed from stalks)
- 30g fresh parsley (finely chopped)
- 15g fresh basel (roughly chopped)
- 3 lemons juiced (1 zest)
- 2 balls of mozzarella
- 70g parmesan cheese
- 1 heaped tbsp plain flour
- 500ml chicken stock
- With about 2 tablespoons of oil, sweat off the onion, carrot and celery on a medium head until soft and then stir in the thyme, lemon zest and garlic.
- Add the chicken mince, turning up the heat to brown and break down.
- Preheat the oven to gas mark 4/180℃/350℉.
- Stir in the flour until dry and then add the chicken stock and bring to the boil and then squeeze the lemon juice and 2 thirds of each the parsley and basil into the mix.
- Grate the parmesan and fine slice the mozzarella and divide equally into 3 parts.
- Into an oven baked dish suitable for lasagna, add a thin layer of the chicken mix followed a layer the lasagna sheets, mozzarella and parmesan. Repeat again twice, leaving enough of the chicken mix to cover the top along with the mozzarella and parmesan.
- Serve with the rest of the herbs on top.