Chicken Bolognese Lasagna

Ingredients

• 1 onion
• 2 Garlic cloves
• 1 Carrot
• 1 stalk Celery
• 3 sprigs oregano
• 150 g mozzarella (40% fat in curd)
• 40 g Parmesan
• 2 tbsp olive oil
• 400 g poultry mince
• 2 tbsp Tomato paste
• 100 ml meat broth
• 400 g peeled canned tomatoes
• Salt
• Pepper
• 30 g Butter
• 30 g Wheat flour type 1050
• 500 ml milk (1.5% fat)
• 300 g whole‑grain lasagna sheets

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Peel the carrot, clean the celery stalk, wash it, and dice both finely. Wash the oregano, shake off excess water, pluck the leaves from two sprigs, and chop them. Slice the mozzarella into rounds. Grate the parmesan.

2. 2.

   Heat olive oil in a deep pan over medium heat, then brown the onion, garlic, and poultry mince. Add the carrot and celery and cook briefly with them. Stir in the tomato paste, broth, and tomatoes with juice. Slightly crush the tomatoes, season with salt and pepper, and simmer for about 15 minutes. Finally fold in the chopped oregano and adjust seasoning.

3. 3.

   Melt butter in a pot. Whisk in flour and sauté briefly. Gradually pour in milk while stirring, season with salt and pepper, and let the béchamel sauce simmer gently on low heat for about 5 minutes, whisking continuously.

4. 4.

   Pour a small amount of béchamel into a baking dish, then layer lasagna sheets over it. Alternate layers of poultry mixture, béchamel, and noodles in the dish.

5. 5.

   Finish with a layer of noodles brushed with a little béchamel.

6. 6.

   Place mozzarella slices on top of the lasagna and sprinkle with parmesan.

7. 7.

   Bake the chicken bolognese lasagna in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for 45 minutes until golden brown. Serve garnished with fresh oregano.