Ground Chicken Lasagna Recipe
- cook TIME 53 mins
- prep TIME 7 mins
- total TIME 1 hr
Ingredients (17)
- 14 oz skinless boneless chicken thigh
- 6 lasagna sheets
- 4 oz onions diced
- 1 oz cheddar cheese shredded
- 1 oz mozzarella cheese shredded
- 2 cups whole milk
- 3 tbsp all-purpose flour
- 2 tbsp garlic minced
- 2 tbsp olive oil divided
- 1/2 cup unsalted chicken broth
- 3/4 cup homemade tomato sauce
- 2 tbsp Hunt's tomato paste
- 1/2 tsp oregano
- 1/2 tsp Cajun seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp parsley chopped
INSTRUCTIONS
Prep:
Place the chicken thigh skin-side down on a cutting board. Use a sharpened knife to slice under and cut along the back of the bone. Discard the bone. Pull off the skin of the chicken thighs with your hand; discard the skin. Cut the skinless, boneless chicken thighs crosswise into strips, then slice those strips into small chunks. Grind those chunks in a food processor.
Halve the onion and peel away the skin. Trim one end and lay the halved onion face down. Make vertical slices, 1/8 inch apart, such that you cut towards the root; leave about 1/8 inch at the end so the root stays intact. Turn the half 90 degrees and grip the root. Slice the onion horizontally, again leaving 1/8 inch at the end to keep the root intact. Slice the onion into small, even cubes. Discard the root.
Finely mince the peeled garlic.
Finely chop the fresh parsley.
Cook:
Sauté the garlic and onion: Place a large non-stick pan over medium heat. Add 1 tbsp olive oil, 2 tbsp minced garlic, and 4 oz diced onions. Sauté until the garlic is fragrant and the onions are translucent for 1 minute.
Add the tomato paste: Add 2 tbsp of Hunt's tomato paste to the non-stick pan. Mix well for 30 seconds.
Add the ground chicken: Add 14 oz ground chicken. With a silicone spatula, stir and chop the ground chicken vigorously to cook for 5 minutes to prevent it from clumping.
Incorporate the flour and seasonings: To the ground chicken, add 1 tbsp all-purpose flour, 1/2 tsp oregano, 1/2 tsp Cajun seasoning, 1/2 tsp salt, and 1/2 tsp black pepper. Stir well for 30 seconds.
Add the chicken broth and tomato sauce: Gently pour in 1/2 cup unsalted chicken broth and 3/4 cup homemade tomato sauce. Mix well and let the mixture simmer for another 5 minutes. Turn off the heat and set the chicken tomato sauce aside.
Make the roux: Prepare another hot shallow pan, then add 1 tbsp olive oil and 2 tbsp all-purpose flour. Stir continuously to avoid lumps.
Add the whole milk: Turn to low heat, then pour in 2 cups of whole milk. Mix frequently for 5 minutes until thickened. Remove the white sauce from the heat.
Assemble the ground chicken lasagna: Prepare a deep baking dish. Start by spreading a thin layer of white sauce at the bottom of the baking dish, then add a layer of chicken tomato sauce, followed by a layer of lasagna sheet. Repeat this layering process and ensure you finish it off with the white sauce. Preheat the oven to 400°F to prepare for the next step.
Bake the lasagna: Cover the top of the lasagna with aluminum foil. Arrange the baking dish on the middle rack of the oven, then bake at 400°F for 30 minutes.
Add the cheese: Remove the lasagna from the oven, then layer 1 oz cheddar cheese and 1 oz mozzarella cheese on top of the lasagna. Bake it again at 475°F for 5 minutes.
Garnish and serve: Allow the lasagna to chill in the fridge for at least 15 minutes, if not overnight, before cutting into it. Transfer your desired portion onto a serving plate, garnish with 2 tbsp parsley, and enjoy.
