Lasagna has been in my ToDo list for a long time and finally the wait ends here. One more tick to my list goes with this dish which I prepared for the awesome weather of Bangalore. There were many combinations in my thoughts when I started to prepare it but chose Rosemary combined with chicken. If you have Tomato Pasta sauce and Bechamel Sauce are handy with you, assembling this treat would just take an hour or so. The delicious chicken chunks scented with refreshing rosemary and lemon zest, the crunch of delightful veggies stuffed between the soft layers of lasagna sheets and coated with rich creamy sauces hiding below the loads of sinful cheese is all ready to take your breath away. Here is how you get to it…..
Ingredients:-
½ cup zucchini, cut in small cubes
1 cup, bell peppers cut in cubes
½ cup, baby corn, sliced
1 tsp, Italian herbs
Salt and pepper to taste
9-10 lasagna sheets
A cup of béchamel sauce
A cup of tomato pasta sauce
½ cup, parmesan cheese
3 cups, mozzarella cheese, grated
1 tbsp + for greasing, olive oil
Dried/fresh rosemary for sprinkle.
Marination:
400gms, boneless chicken breast, cut in small bite size pieces
Zest of one lemon
2 tsp, fresh or dried rosemary herb
Juice of one lemon
1½ tsp, crushed garlic
1 tsp, chili flakes
Salt and pepper to taste
1 tbsp, olive oil
Method:-
Marinate the chicken with all the ingredients mentioned under marination. Cover and refrigerate for 30 minutes.
Pre-heat the oven at 190 degrees centigrade
Boil the lasagna sheets as per the packet instructions
Heat the grill pan. Add marinated chicken and grill till done
In the same pan, add 1 tbsp of olive oil, add zucchini, bell peppers, corn, season with salt, pepper and Italian herbs. Toss well. Do not over-cook, leave it a bit crunchy. Combine grilled chicken and veggies together in a bowl. Keep it aside.
Assembly:-
Grease 9*13 inch baking dish. Spread 1/3 of béchamel sauce at the bottom.
Layer 1/3 of the sheets overlapping them. Spread 1/3 cup of tomato pasta sauce, ½ of the grated parmesan, ½ of chicken-vegetable mixture, 1/3 of béchamel sauce and 1 cup of mozzarella cheese. Repeat the layer.
Arrange remaining sheets over cheese and spread remaining tomato pasta sauce evenly and spread remaining mozzarella cheese. Sprinkle some rosemary on the top
Cover with aluminium foil and bake for 25-30 minutes. Uncover and bake for another 15-20 minutes.
Take it out and let it stand for 15-20 minutes before cutting.
Cut and serve
ayushi jain says
December 10, 2014 at 7:25 pmHi Farrukh
The lasagne looks super delicious and I follow all your vegetarian recipes..they turn out great!
Can you suggest a vegetarian substitute for marinated chicken? Lasagne is one of my favourite dishes and I was looking for a good recipe for days..I know this is the one!
ayushi jain says
December 10, 2014 at 7:21 pmThis comment has been removed by the author.