RED LASAGNA WITH CHICKEN RAGÙ
A light and tasty variation of the great classic of Italian cuisine.
Layers of fresh pasta, fragrant sauce and a delicate yet flavorful filling win you over at first taste.
The best dish for Sunday lunches or to impress with an original alternative.
Chicken ragù lasagna is a delicious reinterpretation of the classic Italian dish, perfect for those who want a rich and flavorful first course with a lighter touch. The delicate and aromatic chicken ragù blends with a smooth tomato sauce and layers of fresh egg pasta, creating the perfect balance between tenderness and depth of flavor.
A recipe with new nuances, without sacrificing substance.
Enhanced with a vegetable soffritto and slow-cooked to bring out its flavor and texture, it highlights a harmonious balance between savoriness and sweetness. Making it is an act of love: from the aroma filling the kitchen to the first bite, every detail tells of care, passion and conviviality.
INGREDIENTS
For 6 SERVINGS
PASTA
450 g fresh egg pasta
RAGÙ
500 g minced chicken breast
1 celery stalk
½ onion
1 carrot
300 g tomato purée
1 tablespoon double-concentrated tomato paste
Extra virgin olive oil
BÉCHAMEL
1 l milk
90 g flour
100 g butter
Grated Parmesan to taste
Salt
Pepper
PREPARATION
RAGÙ
Chop the vegetables and sauté them in olive oil.
BÉCHAMEL
Melt the butter, add the flour and toast it. Gradually whisk in the milk. On moderate heat, stir until the béchamel thickens. Season with salt.
Cut the pasta into rectangles to fit your baking dish and briefly cook in boiling salted water. Drain and dry with a cloth. Grease and brush the baking dish with a little béchamel, line the bottom with pasta, then spread a layer of béchamel and ragù. Sprinkle with some grated Parmesan and repeat, alternating layers of pasta, béchamel, ragù, and cheese until all ingredients are used.
Top with a little grated cheese and bake using the Specialista by Glem Gas Lasagne & Puff Pastry function at 180°C for 40–45 minutes.
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