Monday, 25 April 2016

Chicken Sausage Lasagna Recipe

When we were shifting to Trichy, I was a little worried about how little we'll have our loved ones come over. It takes almost 8 hours and 2 flights from Mumbai to come to Trichy. But we have been lucky! In the last one month of being here, my husband's mama-mami (maternal uncle and his wife) and his best friend Mahesh have visited us from Mumbai and Singapore.

Chicken Sausage Lasagna Recipe

It is always so great to have your loved ones make the extra effort to come and visit you at your new home. The last two days Mahesh was here, our days were brightened by his fantastic stories. My contribution to making his visit memorable was (as it will always be) making good food. 

I made this chicken suasage lasagna for the last night of his stay with us. Soft pasta sheets dunked in a creamy white sauce, layered with a herbed red sauce with hidden chunks of chicken sausage. Add to it oodles of cheese on top and you have the perfect dish. It was truly appreciated, and here I am sharing the recipe with you.

Chicken Sausage Lasagna Recipe (With Step-by-Step Pictures)

Preparation Time: 30 minutes 
Cooking Time: 30 minutes
Total Time: 1 hour

Serves: 4


For the Creamy White Sauce:

2 tbsps butter
2 tbsps all purpose flour (maida)
500 ml milk
1 tsp mixed herbs (oregano, thyme, basil, pepper)
Salt to taste

For the Herbed Red Sauce:

2 tbsps olive oil
5 cloves of garlic finely chopped
3 medium onions 
6 tomatoes pureed
1/2 cup water
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
2 tbsps tomato ketchup
Salt to taste

For the Lasagna:

2  tsps butter plus more for greasing the baking dish
8 lasagna sheets cooked as per packet instructions
2 cups white sauce
150 gms sausages cut into 1/4 inch pieces
2 cups red sauce
100 gms mozzarella cheese
1 tsp mixed herbs for garnishing


For the White Sauce:

 Heat butter on a low flame in a pan. 

Add in the flour and roast as you keep stirring it. Once it starts releasing a roasted aroma, after about 2-3 minutes, add in the milk. Use a whisk and keep stirring so that no lumps are formed. 

Bring the milk to a boil on a high flame. Then lower the flame and cook for 2 minutes till it thickens a bit. 

Add in salt and the herbs and mix well. 

For the Red Sauce:

In a pan heat the olive oil. Add in the chopped garlic and fry for 30 seconds.

Add in the onions and fry till they soften and turn translucent. This will take about 1 minutes. 

Pour in the pureed tomatoes and cook on low flame for 5-7 minutes till tomatoes are done.

Add in the water.

Keeping the flame low, add in the salt, the herbs and tomato ketchup. Cook for 30 seconds.

For the Chicken Sausage Lasagna:

Preheat the oven to 180 degrees Celsius for 10 minutes.

Heat butter in a pan and cook the sausage pieces on a low flame both sides till slightly golden. 

Grease a glass baking dish with butter.

Step 1

Use half the white sauce to make a base layer.

Step 2

Make a layer of 4 cooked lasagna sheets on top. Pour the rest of the white sauce on top of the sheets and spread evenly.

Step 3

Layer with the cooked chicken sausage pieces.

Step 4

Put the remaining pasta sheets on top.

Step 5
Make the last layer of the herbed red sauce.

Step 6
Break the mozzarella into small chunks with your hand and layer evenly on top of the red sauce. 

Bake the lasagna for 15 minutes at 180 degrees Celsius.

Sprinkle herbs on top for garnishing and serve.