Chicken Lasagna

Start by boiling the chicken and skim any scum from the surface, then add the aromatics: onion, garlic, carrot and celery; add salt and let them simmer until cooked.

Remove the chicken and reserve the broth for later use.

Cut the chicken into small pieces.

Boil the lasagna sheets in salted water according to the package instructions, then set them aside.

Chop an onion, two cloves of garlic and the pepper, sauté them in oil until softened, then add crushed tomatoes and let them simmer.

Add tomato paste or concentrate and about 2 cups of water (or as needed), then season with salt, pepper, oregano, rosemary and a tablespoon of parsley and stir.

Let the sauce simmer a little until it thickens.

In a second pan, chop a medium onion and two cloves of garlic and sauté in oil until softened, then add the chicken pieces, adjust the salt, add a pinch of pepper and stir, then add half a cup of the sauce prepared in the previous stage.

Add the vegetables at this stage and stir.

Spread a little sauce in the bottom of a medium baking dish and place a layer of lasagna over it, then distribute some of the chicken with sauce and sprinkle some mozzarella on top; continue the same steps until all the components are used, making sure the top layer is lasagna with only a little sauce on it.

Sprinkle a generous amount of mozzarella on the top.

Cover the dish with aluminum foil and put it in the oven at 200°C for half an hour.

Remove the aluminum after the time has passed and leave it in the oven uncovered for an additional 5 minutes.

Take it out of the oven and sprinkle the remaining chopped parsley for garnish.

Serve the chicken lasagna immediately while hot; it is preferable to wait just a few minutes before slicing and serving so it sets.

Rasmiyya Majdoub

For more of Rasmiyya's delicious recipes, here's the link: Chinese rice with fish fillet

For more ways to make lasagna, see Vegetable Lasagna - video