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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…..
Maida/ all-purpose flour – 1 cup
Egg – 1
Salt – 1 tsp
Water for Kneading
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
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
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.