Lasagna Bolognese Recipe

Italian cuisine · 490 calories

Lasagna Bolognese recipe

About this recipe

This -free and halal-friendly twist on the classic Lasagna Bolognese is a comforting, hearty meal perfect for a united family dinner. Layers of rich chicken mince simmered in a spiced tomato sauce, paired with pasta sheets and a creamy cashew-based béchamel, create a satisfying and indulgent dish. With a perfect balance of flavors and textures, this lasagna caters to meat lovers while staying mindful of dietary restrictions. It's a crowd-pleaser that brings warmth and joy to the dinner table, making it an ideal choice for a budget-friendly and delicious meal.

Ingredients

  • 400G Safa Tomato Paste (400g)
  • - Basil Leaves
  • - Red Chilli Powder
  • 100 g Salt
  • - Garlic Paste
  • - Chicken Breast
  • 20 g Oregano
  • 500G Reggia Lasagne Pasta
  • - Olive Oil
  • 100 g Cashew Regular
  • 500 g Wheat Flour / Maida
  • 50 g Black Pepper Powder
  • 52 g Paprika Powder
  • 500 ml Skimmed Milk
  • 500 g Tomato - Hybrid

Instructions

  1. 1. Soak the raw cashews in warm water for 20 minutes, then blend them with 1 cup of almond milk until smooth to make the béchamel base.
  2. 2. Heat 1 tbsp olive oil in a pan over medium heat. Add the garlic paste and sauté until aromatic. Add chicken mince, cook thoroughly, and season with salt, black pepper, red chili powder, paprika, oregano, and basil.
  3. 3. Add the canned tomatoes and chopped tomatoes to the pan. Simmer for 15 minutes, stirring occasionally, until the sauce thickens.
  4. 4. In a separate pan, heat 1 tbsp olive oil and add the wheat flour. Cook for 1-2 minutes, then gradually whisk in the remaining almond milk and the cashew cream. Stir continuously until the béchamel thickens. Season with a pinch of salt and black pepper.
  5. 5. Preheat your oven to 180°C (350°F). In a baking dish, spread a thin layer of the chicken tomato sauce, then layer lasagna sheets on top. Spread a layer of béchamel, followed by more sauce. Repeat the layers until all ingredients are used, finishing with béchamel on top.
  6. 6. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbling.
  7. 7. Let the lasagna rest for 10 minutes before slicing and serving. Enjoy this comforting meal with your family!