By Devi Poojari
December 1, 2025
The cheesy, savoury treat that can be easily replicated for a small or large group—the lasagne is an Italian preparation where layers of pasta, a rich and meaty sauce as well as bechamel or cheese are combined. What’s also special about a dish such as this is that the leftovers are always great to look forward to the next day!
8-10 lasagna sheets 1.5 cups tomato puree 4-5 garlic cloves 1 teaspoon dried oregano 1 teaspoon red chilli flakes 300 grams minced chicken ½ onion, finely chopped 1 cup ricotta cheese ½ cup mozzarella cheese 5-6 basil leaves, chopped 2 tablespoons grated parmesan 1.5 tablespoons olive oil Salt and pepper, to taste
Boil the lasagna sheets in hot water for 5-6 minutes, until they are partially cooked but still holding form.
Drain and set aside while heating some olive oil in a pan and cooking the onions and garlic until aromatic.
Add the minced chicken and brown the meat lightly before seasoning it with some salt, pepper, oregano and red chilli flakes.
Pour in the tomato puree along with a few spoonfuls of water, allowing the mixture to simmer for 5-6 minutes, until the mince is cooked but tender.
Layer the warm meaty sauce at the bottom of a baking dish before spooning a few dollops of ricotta cheese and sprinkling some mozzarella on top.
Add a sheet or two of pasta depending on the size of the baking dish and continue to repeat the process until the container is full.
Sprinkle some parmesan cheese over the top layer of sauce and place it in a hot oven to bake for 35 minutes at 190°C.
Cover with a foil wrap if the top begins to caramelise faster and remove it during the last 5 minutes of cooking.
Sprinkle chopped basil over the bubbling bake and cut into squares once ready to serve when still warm.