Nouvelle Cuisine Lasagne

Ingredients

While the original Italian lasagne is known for its hearty and rustic nature, Nouvelle Cuisine Lasagne embraces a more refined approach. The layers are lighter, the flavors more delicate, and the presentation is artfully arranged on the plate. We alse have the original recipe for Lasagne, so you can check it out.

• 250g (8.8 oz) fresh lasagne sheets 250g (8.8 oz) fresh lasagne sheets
• 300g (10.6 oz) lean ground chicken 300g (10.6 oz) lean ground chicken
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200g (7 oz) fresh spinach leaves 200g (7 oz) fresh spinach leaves
• 250g (8.8 oz) ricotta cheese 250g (8.8 oz) ricotta cheese
• 100g (3.5 oz) grated Parmesan cheese 100g (3.5 oz) grated Parmesan cheese
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (240ml) low-fat milk 1 cup (240ml) low-fat milk
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon all-purpose flour 1 tablespoon all-purpose flour
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 30g (5g sugars)
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
3. 3.
   Add the ground chicken to the skillet and cook until browned. Season with salt, pepper, and dried oregano.
4. 4.
   Stir in the vegetable broth and simmer for 5 minutes.
5. 5.
   In a separate pan, wilt the spinach leaves over medium heat. Remove from heat and set aside.
6. 6.
   In a saucepan, heat the milk over low heat. Gradually whisk in the flour until smooth and thickened.
7. 7.
   Remove the saucepan from heat and stir in the ricotta cheese and half of the grated Parmesan cheese. Season with salt and pepper.
8. 8.
   In a baking dish, layer the lasagne sheets, ground chicken mixture, spinach, and ricotta sauce. Repeat the layers until all ingredients are used, finishing with a layer of lasagne sheets.
9. 9.
   Sprinkle the remaining Parmesan cheese on top.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until the lasagne is golden and bubbling.
11. 11.
    Allow the lasagne to cool for a few minutes before serving.

Treat your ingredients with care...

• Fresh lasagne sheets — If you can't find fresh lasagne sheets, you can use dried ones. Just make sure to cook them according to the package instructions before layering.
• Lean ground chicken — If you prefer, you can substitute lean ground turkey or lean ground beef for the chicken.
• Fresh spinach leaves — If fresh spinach is not available, you can use frozen spinach. Thaw and drain it well before using.
• Ricotta cheese — For a creamier texture, you can mix the ricotta with a beaten egg before adding it to the sauce.
• Grated Parmesan cheese — For a more intense flavor, use freshly grated Parmesan cheese.

Tips & Tricks

• To achieve a more elegant presentation, consider using a rectangular or square baking dish for a neater layering effect.
• Garnish the finished lasagne with fresh basil leaves or microgreens for a pop of color.
• For a touch of luxury, drizzle a balsamic reduction over the plated lasagne before serving.
• Experiment with different types of cheese, such as fontina or goat cheese, to add unique flavors to the dish.
• Serve the lasagne with a side of mixed greens dressed in a light vinaigrette to balance the richness.

Serving advice

Serve the Nouvelle Cuisine Lasagne as the main course of a sophisticated dinner. Plate each portion individually, ensuring the layers are visible. Accompany with a side salad and crusty bread.

Presentation advice

When plating the lasagne, use a square or rectangular mold to create a neat and elegant shape. Carefully remove the mold to reveal the beautifully layered lasagne. Garnish with fresh herbs or edible flowers for an artistic touch.