Best 2 Chicken Mince Lasagne Jamie Oliver Recipes
Indulge in a culinary journey with Jamie Oliver's delectable Chicken Mince Lasagne, a symphony of flavors that will tantalize your taste buds. This hearty and comforting dish showcases a unique blend of lean chicken mince, aromatic herbs, and a rich tomato sauce, all harmoniously layered between tender lasagna sheets. The lasagna is generously topped with a golden-brown cheese crust, creating an irresistible combination of textures and flavors. Accompanying this main course are three tempting recipes that elevate the dining experience. Prepare a refreshing Tomato and Cucumber Salad with a zesty lemon dressing to balance the richness of the lasagna. Complement your meal with a side of Garlic Bread, toasted to perfection and infused with the essence of garlic and herbs. And for a sweet ending, indulge in Jamie's classic Chocolate Mousse, a velvety and decadent dessert sure to satisfy any sweet craving. Join Jamie Oliver in this culinary adventure and create a memorable feast for your family and friends.
Here are our top 2 tried and tested recipes!
CHEESY CHICKEN LASAGNA
The cheesiest chicken lasagna layered with cheddar and mozzarella cheese, rich chicken bolognese and no-boil lasagna sheets is a dinner favorite.
Provided by Alida Ryder
Categories Dinner
Time 1h45m
Number Of Ingredients 20
Steps:
- Heat 2 tbsp olive oil in a large, deep pan and brown the chicken well. Remove and set aside.
- Add the vegetables and cook for 7-10 minutes or until they start to soften.
- Add the garlic and herbs and cook for another minute before adding the chicken back in.
- Pour in the tomatoes, stock, Balsamic and sugar.
- Cover, reduce and allow to simmer for 20-30 minutes until the sauce has reduced and thickened slightly. Season to taste.
- Layer the bolognese mixture with no-cook lasagna sheets and bechamel/cheese sauce in an oven-proof baking dish (18cm x 25cm or 7in x 10in). Add a quarter cup mozzarella cheese with each layer to make it ultra cheese. Top with cheddar cheese, mozzarella and Parmesan cheese.
- Bake at 200°C/390°F for 20-30 minutes or until a sharp knife can easily be inserted. Remove the foil and allow to bake until browned on top.
- Remove from the oven, allow to rest for at least 10 minutes then slice and serve.
Nutrition Facts : Calories 388 kcal, Carbohydrate 35 g, Protein 28 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 87 mg, Sodium 400 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
JAMIE'S CLASSIC FAMILY LASAGNE
Invest time in the ragù for this lovely lasagne and freeze the extra portions for a rainy day.
Provided by Jamie Oliver
Categories Freezer-friendly recipes Sunday lunch Italian Beef Pork Lasagne Mince
Time 4h
Yield 12 plus lots of leftover ragù
Number Of Ingredients 18
Steps:
- Strip and finely chop the rosemary leaves and finely chop the bacon.
- Heat 1 tablespoon of oil in a large casserole pan on a high heat. Once hot, add the rosemary and bacon and fry for 2 minutes, or until the bacon starts to crisp up, stirring regularly.
- Add all the minced meat, using a wooden spoon to break it up as you go. Reduce the heat to medium and cook for at least 10 minutes, or until all the liquid has evaporated, stirring occasionally.
- Place the coarse grater attachment in your food processor (or you could use a box grater instead) and grate the Cheddar, then tip into a bowl.
- Replace the grater with the regular blade. Trim and halve the carrots, then add to the processor and blitz to roughly the same size as the mince. Peel and halve the onions, add them to the carrot and blitz again.
- Tip into the pan with the mince while you get on with blitzing and adding the celery. Cook for 15 to 20 minutes, or until the vegetables start to soften, stirring regularly.
- Next, add the tomato purée and plum tomatoes, breaking them up with a spoon. Fill each of the tins with water and tip into the pan. Give everything a good stir and reduce the heat to low. Leave to simmer around 2 hours, or until thickened and reduced, stirring occasionally.
- While that ticks away, make your white sauce. Trim, wash and finely slice the leeks, then add to a pan along with 2 tablespoons of oil and the bay leaves. Stir well and season with a tiny pinch of sea salt and black pepper.
- Reduce the heat to low and cook for 30 minutes, or until sweet and softened, adding splashes of water, if needed.
- Add the flour and stir well to coat, then gradually add the milk, stirring continuously. Turn the heat up to medium, bring to the boil, then reduce to low and cook for 5 to 10 minutes, or until thickened, stirring regularly.
- Carefully transfer the sauce to the food processor and blitz until smooth and silky. Add half the grated cheese and finely grate over half the nutmeg and mix well. Season to taste.
- Once the ragù is ready, preheat the oven to 190ºC/375ºF/gas 5.
- Season the ragù to taste, then transfer half into freezer bags, portioning up as appropriate for your family. Allow to cool to room temperature, then pop in the freezer for another day. It's a good idea to freeze them flat so that you can reheat them quickly and easily. It's also a good idea to label and date them to avoid a game of freezer roulette in a few weeks' time!
- To build your lasagne, spoon a quarter of the ragù into a large deep ovenproof dish (roughly 25cm by 30cm) and spread it out evenly.
- Spoon over a quarter of the white sauce, then snap over some lasagne sheets, making sure they completely cover the sauce in one layer. Repeat this 3 times, finishing with a layer of white sauce.
- Sprinkle over the remaining cheese and bake the lasagne in the oven for 45 minutes or until golden and bubbling.
- Remove the lasagne from the oven and leave to sit for 5 to 10 minutes before serving. Delicious served with a fresh green salad.
Nutrition Facts : Calories 420 calories, Fat 18.8 g fat, SaturatedFat 8.6 g saturated fat, Protein 28.4 g protein, Carbohydrate 35.6 g carbohydrate, Sugar 9.4 g sugar, Sodium 0.8 g salt, Fiber 2.6 g fibre
Tips:
- To make the lasagna ahead of time, assemble it up to the point of baking. Cover and refrigerate for up to 24 hours. When ready to bake, let it come to room temperature for 30 minutes before baking as directed.
- If you don't have a food processor, you can finely chop the chicken mince by hand. Just be sure to chop it very finely so that it cooks evenly.
- You can use any type of pasta sauce that you like for this lasagna. If you're using a store-bought sauce, be sure to choose one that is flavorful and has a good consistency.
- To make the béchamel sauce, you can use either all-purpose flour or cornstarch. If you're using cornstarch, be sure to whisk it into the milk before adding it to the pot. This will help to prevent the sauce from becoming lumpy.
- Be sure to season the lasagna well with salt and pepper. You can also add other spices, such as oregano, basil, or garlic powder, to taste.
- When baking the lasagna, be sure to cover it with foil for the first 30 minutes. This will help to prevent the top from becoming too brown.
Conclusion:
This chicken mince lasagna is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It's also a great way to use up leftover chicken. The lasagna is packed with flavor, thanks to the combination of chicken mince, pasta sauce, béchamel sauce, and cheese. It's also a very versatile dish that can be customized to your liking. For example, you can add different vegetables, such as spinach or mushrooms, to the lasagna. You can also use a different type of cheese, such as mozzarella or cheddar. No matter how you make it, this chicken mince lasagna is sure to be a hit with your family and friends.
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