PINTS & PLATES: Sea Level Rojo Mojo Chicken Lasagna

Posted by Stephen Barrett on September 9, 2022

Sea Level Rojo Mojo Chicken Lasagna

Serving 6 | Prep time 30 minutes | Total time 50

Ingredients:

1 tsp olive oil
1 diced shallot
2 diced garlic cloves
1 cup diced mushrooms (optional)
450 gm minced chicken
1 tbsp tomato paste
1 cup Sea Level Rojo Mojo Red Ale
398 ml crushed tomatoes
300 ml tomato sauce
1 tbsp paprika
1 tbsp maple syrup
1 cup chopped basil
½ tsp fennel seeds
1 tbsp Italian seasoning
250 gm ricotta cheese
250 gm cottage cheese
350 gm fresh lasagna noodles prepared based on package instructions (can be substituted for dry)
1 cup grated parmesan cheese
400 gm sliced mozzarella cheese
Salt and pepper to taste

Pairing Suggestion – Sea Level Blue Heron ESB

Instructions:

Preheat oven to 400 degrees
Heat 1 tsp olive oil in large saucepan over medium heat
Add 1 diced shallot, 2 diced garlic cloves, and 1 cup diced mushrooms. Cook for 2 - 3 minutes or until soft and fragrant. Season with salt and pepper
Add 1 tbsp tomato paste and 1 cup Sea Level Rojo Mojo Red Ale. Cook for an additional 2 minutes
Add 450 gm minced chicken and stir to combine.
Add 398 ml crushed tomatoes, 300 ml tomato sauce, 1 tbsp paprika, 1 tbsp maple syrup, 1 cup chopped basil, ½ tsp fennel seeds, and 1 tbsp Italian seasoning and stir to combine.
Cook for an additional 15 - 20 minutes. Continue stirring until liquid reduces by at least half
Meanwhile, in a separate bowl, combine 250 gm ricotta, 250 gm cottage cheese, 1 egg, and stir
In a high brimmed baking dish, layer meat mix, ricotta mix, noodles, and sliced mozzarella cheese. Repeat until the entire dish is filled. Top with one more mozzarella layer, sprinkle with parmesan cheese, top with 1 tsp salt and 1 tsp pepper
Bake in a preheated oven for 20 minutes or until heated through and the cheese has melted. Finish the bake with a 3 minute broil to crisp the cheese
Remove from oven, cut into squares, and top with chopped parsley
Enjoy!

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