2 Meat 2 Sauce Lasagna

⏱ 4380 mins 🍽 1 huge pan of lasagna, 10 serving(s) 🌶 italian 🏷 Chicken

This substantial lasagna recipe, inspired by a family classic, features both chicken and Italian sausage. Each meat is prepared with garlic and seasoning days ahead, then combined with its own sauce-a white sauce for the chicken and a marinara for the sausage. Layers of pasta, cheese, and the two distinct meat sauces create a deep, flavourful bake. The assembled dish rests overnight before a final bake, making it an ideal prepare-ahead meal for gatherings. It serves about 10 people.

2 Meat 2 Sauce Lasagna

Ingredients

  • 1 (16 ounce) box lasagna noodles, make a package and a half in case there's broken noodles (cooked)
  • 2 lbs chicken, any cut that's cheap, 1 ziplock bag big enough to hold uncooked chicken
  • 2 lbs Italian sausage (i used mild)
  • 1 egg
  • 2 lbs mozzarella cheese
  • enough olive oil, to liberally coat the chicken
  • 2 large garlic cloves
  • some italian seasoning
  • 1 (30 ounce) container ricotta cheese
  • 1 (1/2 ounce) container white sauce
  • 2 (1/4 ounce) containers marinara sauce (I used Trader Joe's roasted garlic sauce)
  • 1 tablespoon butter, 2 grease the pan
  • 5 large toothpicks
  • aluminum foil

Method

  1. A few days prior to serving, place the chicken, olive oil, Italian seasoning, and half a chopped raw garlic clove into a large ziplock bag. Seal the bag, shake it to coat, and refrigerate.
  2. The morning before serving, remove the casings from the Italian sausage and roast the remaining garlic.
  3. Mix the de-cased sausage with chopped roasted garlic, a little olive oil, and some Italian seasoning. Cover and refrigerate until needed.
  4. Pour the white sauce and marinara sauce into separate pans.
  5. Allow both sauces to simmer and reduce on the hob.
  6. Cook the chicken and sausage separately in frying pans, then add each meat to its corresponding sauce.
  7. Stir the egg into the ricotta cheese.
  8. Cook the lasagna noodles in boiling water.
  9. Use butter to grease your baking pan thoroughly.
  10. Arrange a base layer of three lasagna noodles across the bottom of the pan.
  11. Decide randomly which sauce to begin with.
  12. If starting with the red sauce, spread a layer of it over the noodles.
  13. Sprinkle mozzarella cheese on top, then add another layer of noodles.
  14. For the white sauce layer, pour some sauce evenly over the noodles, distributing the chicken.
  15. Spoon some of the ricotta mixture over that, then place another noodle layer on top.
  16. Continue alternating between the red and white sauce procedures until the pan is full, finishing with a sauce layer.
  17. Cover the pan with foil and refrigerate it overnight.
  18. On the day of baking.
  19. Heat your oven to 350°F.
  20. Take the foil off, insert five toothpicks into the lasagna, and create a foil tent over the top.
  21. Bake covered for 45 minutes, then remove the tent and bake for a further 15 minutes.
  22. Take the lasagna from the oven, let it cool slightly, then serve.
  23. Any remaining portions can be frozen for later.

Nutrition (per serving)

Sodium1807900 mg

Recipe details

CategoryChicken
Cuisineitalian
Authorbbennyg