MAISON DE KENNEDY

Mini Chicken Lasagne Tasting Trio (Silicone Mold Edition)

❤️❤️❤️❤️🤍 (4/5) Tested by Cass — 3 hrs · Yields 6–9 cubes (3 per person)

Ingredients

Fresh Pasta (Food Processor Method)

• 200 g Pasta Flour
• 2 large Eggs
• ½ tsp Salt

Chicken & Bacon Tomato Ragù

• 1 lb Ground Chicken Breast
• 2–3 strips Bacon — finely diced
• 1 small Onion — finely diced
• 2–3 cloves Garlic — minced
• 2 tbsp Tomato Paste
• 1 cup Crushed Tomatoes or Passata
• ¼ cup White Wine
• ¼ cup Chicken Stock (as needed)
• 1 tsp Dried Oregano
• ½ tsp Dried Thyme
• Zest of ½ Lemon
• Salt & Black Pepper — to taste
• 4–6 White Mushrooms — finely chopped (optional)

Cheese Layers

• ½ cup Mascarpone
• ⅓ cup Parmesan — grated
• 100–120 g Brie — thinly sliced
• Black Pepper — to taste

Variation Layers

• Mushroom Cube: 3–4 Button Mushrooms, thinly sliced + ½ tsp Truffle Butter
• Spinach Cube: ½ cup Spinach — wilted, squeezed dry, chopped
• Cheese-Forward Cube: Extra Brie or Mascarpone-Parmesan whip

Assembly & Finish

• Olive Oil — for greasing molds
• Extra Parmesan — for topping
• 6–9 thin Prosciutto Ribbons
• Crispy Prosciutto Shards (optional)
• Fresh Herbs — for garnish

Method

Make the Fresh Pasta

1. Process: Add flour and salt to a food processor. Pulse. Add eggs and run 20–30 seconds until fine crumbs form.
2. Adjust: Add 1 tsp water if dry, or 1–2 tsp flour if sticky.
3. Knead: Bring together on the counter and knead 1–2 minutes until smooth. Rest 20–30 minutes.
4. Roll: Cut dough into 4 pieces. Roll through KitchenAid roller: setting 1 (twice), then 2–5 or 6 for thin sheets.
5. Cut: Trim into 2.25" squares to fit the molds cleanly.

Cook the Chicken & Bacon Tomato Ragù

1. Render bacon: Cook diced bacon until crisp. Remove bacon bits; leave fat in pan.
2. Sauté aromatics: Add onion and cook until soft. Add garlic and cook 1 minute.
3. Brown chicken: Add ground chicken, breaking it up. Season with salt and pepper.
4. Add tomato paste: Stir in and cook 1–2 minutes to caramelize.
5. Deglaze: Add white wine and reduce slightly.
6. Build sauce: Add crushed tomatoes, oregano, thyme, and optional mushrooms.
7. Simmer: Add a splash of stock if needed. Cook 10–15 minutes until thick and glossy.
8. Finish: Stir in lemon zest and adjust seasoning. Reserve a few spoonfuls for plating.

Prepare Variation Layers

1. Mushroom Cube: Sauté thin mushroom slices in a touch of oil until dry and lightly browned. Remove from heat and finish with ½ tsp truffle butter. Cool.
2. Spinach Cube: Wilt spinach, squeeze dry, chop finely.
3. Cheese-Forward Cube: Prepare extra brie slices or whip mascarpone with Parmesan.

Assemble in Silicone Molds

1. Prep molds: Lightly oil each cavity.
2. Base: Add a thin smear of ragù, then a pasta square.
3. Layering (all cubes): Ragù → mascarpone mix → brie → pasta.
4. Add variation layer: Mushroom Cube — add sautéed mushrooms after the mascarpone layer. Spinach Cube — add spinach above the mascarpone layer. Cheese-Forward Cube — add extra brie or mascarpone whip.
5. Top: Finish with ragù + Parmesan.
6. Press: Gently compress to remove air pockets.

Bake

1. Bake: Place molds on a tray. Bake at 375°F (190°C) for 18–22 minutes.
2. Rest: Let stand 5–10 minutes to set.
3. Unmold: Gently push from the bottom to release each cube.

Finish & Plate

1. Wrap: Add a thin prosciutto band around each cube.
2. Dollop: Mushroom Cube — mascarpone + lemon zest. Spinach Cube — tiny spoon of ragù or herb oil. Cheese-Forward Cube — mascarpone-Parmesan whip.
3. Plate: Arrange three cubes in a row on a rectangular platter.
4. Garnish: Add herbs, Parmesan snow, or a prosciutto shard.

Notes

• A treat and high effort — not sure the time is worth it every time, but a fun novelty.
• Mold size: 2.36" × 2.36" × 1.77" (115 ml).
• Thinner pasta sheets create cleaner layers and better unmolding.
• Each cube should have 3–4 total layers due to mold height.
• Reserved ragù is ideal for plating beneath the trio.
• Prosciutto bands should be thin to avoid overpowering the cubes.

↑ Back to top