Chicken Lasagna from scratch – Indian Masala- My Style

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What I love about this lasagna is making homemade noodles.  It is much easier than it seems and you don’t even need a pasta machine.

This recipe is for a general pasta noodle, so it can be used to make ravioli as well.

This recipe tastes very Indian masala like 😀 (I sometimes use the butter chicken sauce for layering )

Super easy and very filling dish that is very very versatile. Add or subtract veggies or meat according to your choice or availability and it will taste awesome always.

Add Salsa or bechamel sauce or your favorite homemade sauce and own this recipe, make it yours. Nom nom nom…..

Ingredients:

Lasagna Noodles

Maida/ all-purpose flour – 1 cup

Egg – 1

Salt – 1 tsp

Water for Kneading

Lasagna

Boiled and shredded chicken – 1 cup

Salt – 1 tsp

Black Pepper powder – 1 tsp

Chili powder – 1 tsp

Garlic – 5 cloves minced

Ricotta – ½ cup

Mozzarella – 1 tbsp. shredded

Lasagna Noodles – 3

Tomatoes – 2

Onion – 1

Tomato sauce – ½ cup

Green chilies – 2

Oil – 1 tbsp.

Oregano seasoning– 1 tsp

Chili flakes – 1 tsp

Jalapenos(chopped) – 1 tbsp

Directions:

Combine Maida (all purpose flour), egg and salt. Knead a soft pliable dough. Use water if required and keep it aside wrapped in cling film for 15 minutes and let the gluten work its magic.

Roll the dough until it is thin with a rolling pin (check by placing your hand underneath. The hand should be slightly visible).

Now cut it according to the baking dish you will be using.

Make 3-4 noodles and boil it in 2 liters of water.

Boil until just barely al dente; the noodles will cook more as they bake.

Rinsing the cooked noodles under cold running water removes excess starch. This step keeps them from sticking to each other, which could lead to tearing.

Now make the sauce by adding some oil in a wok.

Add garlic, green chilies, and chopped onion. Wait till onion becomes pink. Add tomatoes and tomato sauce. Add the shredded chicken, salt, pepper and chili powder and cook well.

Add some of the water in which pasta was boiled. This sauce should be very thick and not runny.

Mix in the ricotta with oregano, salt, chili flakes and pepper

For layering:

Take a microwavable baking dish (preferably rectangular or square) and start with some of the chicken pasta sauce.

Layer the noodle and proceed with a layer of thick chicken sauce.

Layer ricotta mix and repeat the process with 3 noodles.

Grate mozzarella cheese over it, garnish with jalapenos and cover with a cling film.

Prick the cling film with a fork in 5-6 places and Bake in the microwave on high power for 8-9 minutes.
Let sit 10-15 minutes after removing from the microwave and its ready to eat.

Enjoy !!

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3 thoughts on “Chicken Lasagna from scratch – Indian Masala- My Style

  1. Sanjay August 4, 2014 at 11:29 am Reply

    Whoa………….. you made fresh pasta 🙂 Hats off to your efforts…..

    Like

  2. Heliophilecooksandwrites September 24, 2019 at 10:39 pm Reply

    Awesome

    Liked by 1 person

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