Image by Scarygami Ingredients: (for a large casserole of about 8 servings)
Lasagna noodles (a pack of 500g should be plenty)
750g minced meat
4 cans of crushed tomatoes
Garlic, Salt, Pepper, Oregano, Basil, Sage, Thyme
Other spices and herbs to your taste
60g of Butter
1l of Milk
Preparation – Sauce
Cut the onions into small pieces.
In a pot heat up some oil and start frying the onions.
Add the meat and fry for a bit.
Add garlic and the crushed tomatoes with some salt and cook a while.
Mince a bit (but not too much) and then add spices and herbs until you like the taste.
Preparation – Bechamel
In a pot melt the butter.
Add flour until you get a clumpy consistency.
Quickly add the milk and stir until everything is dissolved.
Bring the mixture to a boil, stirring often, and the Bechamel is done.
Preparation – Finish
Put some bechamel and maybe meat sauce on the bottom of the casserole.
Then in order add layers of lasagne noodles / meat sauce / bechamel sauce / some cheese until nothing is left.
Make sure to have at least some sauce at the top.
Add grated cheese on top and then some Oregano.
Put into the oven at 200°C for about 30 minutes.
3 or 4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1 1/2-inch chunks
1/2 cup buttermilk
1 teaspoon salt
3/4 cup hot sauce (Frank’s is preferred)
1/4 cup water
1/4 teaspoon sugar
1 Tablespoon unsalted butter
1 cup cornstarch
3 large egg whites
1/2 cup all-purpose flour
1/2 teaspoon baking soda
3 to 4 cups vegetable oil
1. Combine chicken, buttermilk, and salt in large zipper-lock bag and refrigerate 30 minutes or up to 2 hours.
2. Whisk egg whites in shallow dish until foamy. Stir flour, baking soda, remaining cornstarch, and 6 tablespoons hot sauce mixture in second shallow dish until mixture resembles coarse meal. Remove chicken from marinade and pat dry with paper towels. Toss half of the chicken with the egg whites until well coated, then dredge chicken in cornstarch mixture, pressing to adhere. Transfer coated chicken to plate dusted with a little bit of the cornstarch mixture and repeat with remaining chicken.
3. Heat oil in large saucepan or Dutch oven over medium-high heat until the oil registers 350 degrees. Fry half of the chicken until golden brown, about 4 minutes, turning each piece halfway through cooking. Transfer chicken to paper towel-lined plate. Return oil to 350 degrees and repeat with remaining chicken.
4. Combine chicken & hot sauce in a large bowl & coat to toss