Baked Lasagne

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Baked Lasagne

by Mimi Wahadi

Share these layers of goodness made using fresh sheets of pasta, Tomato Concasse, Chicken Ragu Sauce and Bechamel Sauce with your family and friends.

Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 60 mins Ready in : 1 hr 30 mins Serves : 2-4 Servings


  • Homemade Pasta
    • 200g All Purpose Flour
    • 2 Large Eggs
  • Tomato Concasse
    • 3 tbsp Olive Oil
    • 2 cloves Garlic, chopped
    • 3 Fresh Tomatoes
    • 1 can Tomato Paste
    • 1 tsp Dried Basil
    • 1 tsp Dried Marjoram
    • 2 pcs Bay Leaves
    • 1 tbsp Honey
    • Salt and Pepper to Taste
  • Chicken Ragu Sauce
    • 200g Minced Chicken
    • 1 tbsp Dried Italian Herbs
    • Salt & Pepper
    • ½ Yellow Onion
    • 1 tbsp Minced Garlic
    • 400g Tomato Concasse
    • ½ cup Milk
  • Bechamel Sauce
    • 500ml Milk
    • 2 pcs Bay Leaves
    • ½ no Yellow Onion
    • ¼ tsp Nutmeg Powder
    • 30gm Unsalted Butter
    • 30gm All-Purpose Flour
  • Lasagne Assembly
    • 200gm Mozzarella Cheese
    • Cheese Powder to Sprinkle


  1. In a stand mixer attached with a dough hook, combine all ingredients and mix.
  2. Beat until dough become light yellow, smooth and soft.
  3. Roll and cut the pasta dough into long sheets.
  4. Dust with semolina and flour.
  5. Set aside until ready to boil.


  1. Heat up olive oil in a pot.
  2. Add chopped garlic and sauté till soft.
  3. Add chopped fresh tomatoes. Simmer until tomatoes are soft.
  4. Add Honey, Dried herbs and seasonings.
  5. Cool down.


  1. In a bowl, marinate minced chicken with dried herbs, salt and pepper.
  2. Heat up olive oil in a saucepot.
  3. Add chopped garlic and onion, sauté till soft.
  4. Add Tomato Concasse, dried herbs and seasonings and simmer.
  5. Add marinated chicken. Sauté, followed by milk. Simmer to reduce.
  6. Reserve till use.


  1. In a pot combine the milk, bay leaves, onion and nutmeg and gently bring to the boil.
  2. In another pot, melt butter and add the flour. Mix well and cook for approximately 2 minutes.
  3. Remove the milk from the heat and add a little to the flour mixture.
  4. Combine well, and when all the milk has been absorbed, add a little more.
  5. Continue to do this until all the milk has been added, whisking continually.


  1. In a deep pot, boil water and add salt.
  2. Blanch the pasta for approximately 4-5 minutes. Drain and toss with olive oil.
  3. Spoon a third of the béchamel sauce into the bottom of a lasagne dish in a layer, then place some of the pasta strips over the top followed by the mozzarella and sprinkle over freshly ground black pepper.
  4. Followed by a layer of the herb chicken ragu.
  5. Repeat until all the ingredients have been used up.
  6. Drop knobs of butter over the surface and bake in a preheated oven of 180 degree for approximately 25 minutes until the top is golden-brown.
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