For the Chicken Mince:
500g chicken mince
4 cloves garlic, minced
1 tablespoon mustard
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
For the Tomato Sauce:
1 can (400g) tomato concentrate or tomato sauce
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Lasagna leaves (oven-ready or pre-cooked)
250g shredded mozzarella cheese
125g grated Parmesan cheese
Fresh basil leaves, for garnish
Preparing the Chicken Mince:
In a large skillet, heat some oil over medium heat. Add minced garlic and sauté until fragrant.
Add the chicken mince and break it up with a wooden spoon. Cook until the chicken is no longer pink.
Stir in the mustard, dried oregano, dried basil, salt, and pepper. Cook for another 2-3 minutes until the flavors meld. Set aside.
Preparing the Tomato Sauce:
In a separate saucepan, heat olive oil over medium heat. Add chopped onions and cook until translucent.
Add minced garlic, dried thyme, and dried rosemary. Sauté for a couple of minutes until fragrant.
Pour in the tomato concentrate or tomato sauce. Season with salt and pepper. Simmer the sauce for about 10-15 minutes, allowing the flavors to meld. Adjust seasoning if needed.
Assembling the Lasagna:
Preheat your oven according to the lasagna noodle package instructions.
Spread a thin layer of the tomato sauce on the bottom of a baking dish.
Place a layer of lasagna noodles on top of the sauce.
Spread half of the chicken mince mixture evenly over the noodles.
Sprinkle a layer of shredded mozzarella and grated Parmesan cheese over the chicken mince.
Place another layer of lasagna noodles.
Spread a layer of the tomato sauce.
Sprinkle more shredded mozzarella and grated Parmesan cheese.
Repeat the layers until you run out of ingredients, finishing with a layer of cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven according to the lasagna noodle package instructions, usually around 30-40 minutes.
Remove the foil for the last 10 minutes of baking to allow the cheese to brown and bubble.
Once the lasagna is cooked through and the cheese is golden and bubbly, remove from the oven.
Let the lasagna rest for about 10-15 minutes before slicing and serving. This allows the layers to set and makes it easier to cut.
Garnish with fresh basil leaves before serving.
Enjoy your delicious Garlic and Chicken Lasagna! The combination of the flavorful chicken mince and the rich tomato sauce will surely be a hit.