Stovetop Chicken and Fennel Lasagne
Inspired by techniques from Serious Eats.
A lasagne made entirely in a frying pan, with fennel-spiced chicken, broken sheets, tomato, ricotta and mozzarella.
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Method
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Equipment
- large lidded non-stick frying pan (30 cm)
- 2 medium bowls
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 610 kcal |
| Protein | 35.4 g |
| Carbohydrate | 47.8 g |
| of which sugars | 10.4 g |
| of which free sugars | 0 g |
| Fat | 31.9 g |
| of which saturates | 15.7 g |
| Fibre | 6 g |
| Salt | 2.02 g |
Protein per 100 kcal
5.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Chicken
- 340 g chicken mince
- 1½ tsp ground fennel seeds
- ½ tsp dried chilli flakes divided
- 1.5 g fine sea salt or table salt about ¼ tsp
Sauce
- 800 g tin crushed tomatoes
- 500 g tomato passata
- 240 ml low-salt chicken stock
- ½ tsp ground black pepper
Base
- 2 tbsp extra-virgin olive oil
- 1 medium onion, finely chopped
- 5 garlic cloves, finely chopped
Layers
- 12 no-pre-cook lasagne sheets, broken in half
- 450 g ricotta
- 340 g mozzarella, grated
- 15 g parsley, chopped
- 1
Season the chicken. Mix the mince with the fennel, half the chilli and the salt in one bowl. In the other, stir together the crushed tomatoes, passata, stock and pepper; the stock and cheeses season the sauce, so it needs no extra salt.
- 2
Base. Heat the oil in the pan over medium heat and cook the onion 6-8 min until soft and golden. Add the garlic for 30 s.
- 3
Cook the chicken. Add the seasoned mince and break it up as it cooks, about 4 min, until no pink remains (74 °C).
- 4
First layer. Scatter half the broken sheets over the chicken, pushing them in. Pour over half the tomato mixture, sprinkle with the rest of the chilli, then dot with half the ricotta and scatter over half the mozzarella and half the parsley.
- 5
Second layer. Add the remaining sheets and pour over the rest of the sauce, pressing the pasta under so it is covered. Liquid has to reach every piece for it to cook.
- 6
Simmer. Bring to a simmer, cover and cook gently about 20 min until the pasta is tender, turning the heat down if it catches.
- 7
Finish. Dot over the remaining ricotta and mozzarella, cover for 1 min to melt, and scatter with the last of the parsley.
Storage
Cool and refrigerate in an airtight container within 2 hours for up to 2 days. Reheat in a pan with a splash of water until piping hot (74 °C).
