Best 2 Cacciatore Lasagna Recipes

Cacciatore lasagna is a delicious and satisfying Italian dish that combines the flavors of cacciatore sauce with the classic lasagna. It's a perfect meal for a special occasion or a family dinner. With its layers of pasta, cheese, and hearty sauce, cacciatore lasagna is sure to please everyone at the table. Cacciatore sauce is a tomato-based sauce that typically includes vegetables such as mushrooms, onions, and peppers. The sauce is simmered until it is thick and flavorful. Lasagna is a classic Italian dish made with layers of pasta, cheese, and sauce. Cacciatore lasagna combines the best of both worlds, creating a dish that is both delicious and satisfying.

Here are our top 2 tried and tested recipes!

CACCIATORE LASAGNA RECIPE - (4.8/5)

Cacciatore Lasagna Recipe - (4.8/5) image

Provided by á-4084

Number Of Ingredients 19

Ingredients

LASAGNA:
1 onion, finely chopped
2 tablespoons butter (30 ml)
1 pound chicken thighs, skinless and boneless (454 g)
2 cloves garlic, finely chopped
1 pound white button mushrooms, sliced (454 g)
3 ounces pancetta, thinly sliced, chopped (85 g)
1/2 cup white wine (125 ml)
1 can (28 ounce) tomatoes, diced (796 ml)
1/4 cup parsley, chopped (60 ml)
9 lasagna noodles, cooked al dente
2 cups mozzarella cheese, grated (500 ml)
Salt & pepper, to taste
Parmesan Béchamel sauce
3 tablespoons butter, (45 ml)
3 tablespoons unbleached all-purpose flour (45 ml)
1 1/2 cups milk (375 ml)
1/2 cup Parmigiano-Reggiano cheese, grated (125 ml)
1/4 teaspoon ground nutmeg, (1 ml)

Steps:

Lasagna: In a large non-stick skillet, brown the onion in the butter. Add the chicken and garlic and cook over high heat until the chicken is golden brown. Season with salt and pepper. Set aside in a bowl. In the same skillet, brown the mushrooms and pancetta. Add butter, if needed. Season with salt and pepper. Deglaze with the wine. Add the chicken mixture and tomatoes. Bring to a boil. Cover and simmer for about 20 minutes or until the chicken is cooked. Break the chicken apart with a fork, put it back in the sauce and add the parsley. Adjust the seasoning. Parmesan Béchamel Sauce: Meanwhile, in a saucepan, melt the butter. Add the flour and stir well. Add the milk and bring to a boil, stirring with a whisk. Simmer for 1 minute. Stir in the Parmesan and nutmeg. Season with salt and pepper. Set aside. Assembly: With the rack in the middle position, preheat the oven to 180 °C (350 °F). At the bottom of a 33 x 23-cm (13 x 9-inch) baking dish, spread 250 ml (1 cup) of the chicken sauce and cover with a layer of noodles. Spread half of the remaining chicken sauce and cover with a layer of noodles. Cover with the béchamel sauce and then the remaining noodles. Add the remaining chicken sauce and sprinkle with the mozzarella. Bake for about 30 minutes. Finish cooking under the broiler for about 5 minutes. Let rest for 10 minutes before serving. Note: Once the lasagna is assembled, you can keep it in the refrigerator for a few days. The cooking time for a cold lasagna is about 45 minutes. If it is frozen, count at least 1 hour and 10 minutes at 165 °C (325 °F) and finish cooking under the broiler, if needed.

CACCIATORE LASAGNA

Cacciatore Lasagna image

Another recipe from Ricardo. I made this lasagna yesterday. I adapted it to our taste. It's so yummy.

Provided by Boomette

Categories Chicken Thigh & Leg

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 onion, finely chopped
2 tablespoons butter
1 lb skinless and boneless chicken thighs
2 garlic cloves, finely chopped
454 g white button mushrooms, sliced
85 g thinly sliced pancetta, chopped (optional)
1/2 cup white wine
28 ounces diced tomatoes
1/4 cup chopped parsley
9 lasagna noodles, cooked al dente
2 cups grated light cheddar cheese or 2 cups mozzarella cheese
salt and pepper
3 tablespoons butter
3 tablespoons unbleached all-purpose flour
1 1/2 cups 1% low-fat milk
1/2 cup grated parmigiano-reggiano cheese
1/4 teaspoon ground nutmeg

Steps:

Lasagna: In a large non-stick skillet, brown the onion in the butter. Add the chicken and garlic and cook over high heat until the chicken is golden brown. Season with salt and pepper. Set aside in a bowl.
In the same skillet, brown the mushrooms and pancetta. Add butter, if needed. Season with salt and pepper. Deglaze with the wine. Add the chicken mixture and tomatoes. Bring to a boil.
Cover and simmer for about 20 minutes or until the chicken is cooked. Break the chicken apart with a fork, put it back in the sauce and add the parsley. Adjust the seasoning.
Parmesan Bechamel Sauce: Meanwhile, in a saucepan, melt the butter. Add the flour and stir well. Add the milk and bring to a boil, stirring with a whisk. Simmer for 1 minute. Stir in the Parmesan and nutmeg. Season with salt and pepper. Set aside.
Assembly: With the rack in the middle position, preheat the oven to 180 °C (350 °F).
At the bottom of a 33 x 23-cm (13 x 9-inch) baking dish, spread 250 ml (1 cup) of the chicken sauce and cover with a layer of noodles. Spread half of the remaining chicken sauce and cover with a layer of noodles. Cover with the béchamel sauce and then the remaining noodles. Add the remaining chicken sauce and sprinkle with the mozzarella.
Bake for about 30 minutes. Finish cooking under the broiler for about 5 minutes. Let rest for 10 minutes before serving.
TIP: Once the lasagna is assembled, you can keep it in the refrigerator for a few days. The cooking time for a cold lasagna is about 45 minutes. If it is frozen, count at least 1 hour and 10 minutes at 165 °C (325 °F) and finish cooking under the broiler, if needed.

Tips:

Use high-quality ingredients. This will make a big difference in the flavor of your lasagna. For the best results, use fresh vegetables, high-quality ground beef or Italian sausage, and a flavorful tomato sauce.
Don't overcook the pasta. Cook the lasagna noodles al dente, or slightly firm to the bite. This will prevent them from becoming mushy in the lasagna.
Layer the lasagna carefully. Start with a layer of sauce, then noodles, then cheese, and finally another layer of sauce. Repeat this process until you have used up all of the ingredients.
Bake the lasagna until it is bubbly and golden brown. This will usually take about 30-40 minutes. Let the lasagna cool for a few minutes before serving to allow the flavors to meld.
Serve the lasagna with a side of crusty bread or a fresh green salad. This will help to round out the meal and make it even more enjoyable.

Conclusion:

Cacciatore lasagna is a delicious and hearty dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a cacciatore lasagna that is sure to impress your family and friends.

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