Light Lasagna with Chicken Ragù

The light lasagna with chicken ragù will win you over from the first taste!

1 pack of AIA Chicken Breast

1 shallot

1 carrot

1 celery stick

1 sprig of rosemary

Half a glass of still white wine

1 clove of garlic

300 g of peeled tomatoes (or tomato sauce)

350 g of fresh egg pasta cut into rectangles

200 g of ricotta

3 tablespoons of milk

Grated Parmigiano Reggiano

Extra virgin olive oil

Salt

Pepper

Description

The light lasagna is perfect for both formal occasions, such as Sunday family lunches, and for the lunch box: here is the recipe for the light lasagna with chicken ragù that everyone will love! There are numerous lasagna variations, from the most classic Bolognese with the traditional meat ragù to the more creative and light ones with the turkey ragù in a light version, but one thing is certain: whether they are with white ragù, with tomato or vegetables, lasagna is one of the greatest masterpieces of Italian cuisine! If you are not real whizzes in the kitchen, do not fear, the light lasagna with chicken ragù are beginner-proof!

Sottilissime - Thin slices of chicken breast

Procedure

Prepare a very fine chop of carrot, shallot and celery and sauté it in a large pan with a drizzle of extra virgin olive oil, the garlic clove and the sprig of rosemary.

Grind the chicken breast or cut it very finely with a knife. Add the meat to the cooking base and brown it very well, deglaze with the white wine, then remove the rosemary and garlic, and add the peeled tomatoes crushed very well with a fork. Adjust with salt and pepper, lower the heat and cook gently for 40 minutes.

In the meantime, sift the ricotta and add the milk mixing well until you get a creamy consistency.

At this point all you have to do is assemble your light lasagna with chicken ragù. In a baking dish, put the pasta sheet, cover with the ragù, with a few tablespoons of ricotta cream and with a sprinkle of grated Parmigiano Reggiano.

Repeat the layers until the ingredients are used up and finish with a layer of chicken ragù and one of grated Parmigiano Reggiano. Bake at 180°C for 20 minutes and serve!

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