Comfort food
Michelle Phetlhe | Tuesday March 12, 2024 08:18
The concept of comfort food has evolved over time, to a point where today it is essentially whatever makes you feel good, makes you feel nostalgic, or, basically, whatever you love to eat.
When you eat this food it is not only the memory that is triggered in your brain, but also the emotions you experienced. These include comfort, security, and love. Unconsciously, thanks to our primitive brain, those associations are activated and bring a rush of positive feelings and a sense of happiness.
That’s why comfort food can be as comforting as a hug! A lot of times, comfort food is not necessarily healthy food. However, having it in moderation once in a while doesn’t make it a huge problem. If you have time on your hands you can research and discover healthier variations of your favourite dishes.
For me, my absolute favourite dish is chicken lasagna. When it comes to comfort food, there's nothing quite like a homemade lasagna. It's one of those dishes that never fails to bring a smile to your face and warmth to your soul. With just a few simple ingredients, you can create a tasty and satisfying meal that the whole family will love. Whether you prefer beef, chicken, or pork, this recipe is versatile and equally delicious with any of these options. One of the things I love most about this lasagna recipe is its ability to please even the pickiest eaters.
In my household, we have someone who can be quite challenging when it comes to trying new foods. But this dish never fails to win him over. I find it incredibly rewarding to be able to convince him to enjoy a meal without having to make a separate dish just for him. The flavours of this homemade lasagna are incredibly rich and hearty. With three layers of lasagna sheets, pasta sauce, and cheese sauce, every bite is packed with deliciousness. It's the perfect combination of textures and tastes that will have your family going nuts over it.
Usually, I make just enough for one serving, but this dish is so good that I've started making extra to freeze for later. It's wonderful to have a homemade lasagna waiting in the freezer for those days when you don't feel like cooking or when unexpected guests arrive. It's a lifesaver! In our household, we have a tradition whenever we make this lasagna. My husband and I try to introduce our kids to the cartoons we grew up watching, and one of their favourites is Garfield. So, without a doubt, every time we have this meal, there will be a Garfield reference or two. It adds an extra touch of nostalgia and makes the experience even more enjoyable for all of us.
INGREDIENTS
500 g chicken mince
2 tbls oil 1 large onion finely chopped
2 large carrots finely chopped (+- 1 cup)
4 tsp garlic minced
1 tsp dried oregano
1 tsp Italian herbs/Italian seasoning
½ tsp chilli flakes
1 cup chopped tomatoes
1 cup tomato puree
2 tsp tomato paste
1 cup chicken stock or water
1 tsp sugar (optional)
250 g lasagna sheets
SAUCE
½ cup butter cubed
½ cup flour
2-3 cups full cream/whole milk pinch of cayenne pepper salt and pepper to taste
1-2 cups grated mature cheddar cheese 2 cups grated mozzarella cheese Ingredients Melt the butter in a saucepan and add the flour. Whisk until smooth then slowly pour in the milk, a little at a time. (I always reserve approximately½ cup milk. Some flours will absorb more/less liquid so you might not need all of it and sometimes after adding cheese, I like to thin out the sauce just a little with the remaining milk.) Whisk continuously until the sauce is thick then turn down the heat, add the spices and allow to simmer, stirring, until the sauce is thick and cooked through (this takes around 7-10 minutes on a gentle heat). Once the sauce is cooked (the sauce will be completely smooth tasting with no flouriness) season to taste Heat 2 tbsp oil in a large, deep pan and brown the chicken well. Remove and set aside. Add the vegetables and cook for 7-10 minutes or until they start to soften. Add the garlic and herbs and cook for another minute before adding the chicken back in. Pour in the tomatoes, stock/water and sugar. Cover, reduce and allow to simmer for 20-30 minutes until the sauce has reduced and thickened slightly. Season to taste. Layer the bolognese mixture with no-cook lasagna sheets and bechamel/cheese sauce in an oven-proof baking dish. Add a quarter cup mozzarella cheese with each layer to make it ultra cheese. Top with cheddar cheese, mozzarella. Bake at 200°C for 20-30 minutes or until a sharp knife can easily be inserted. Remove the foil and allow to bake until browned on top.