Gluten Free Chicken Ragu Lasagna
- Heat a large, heavy based saucepan over medium to high heat, add olive oil and onion and sauté until softened.
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Cooking tools:
- Baking dish
- Saucepan
- Wooden spoon
- Whisk
- Stove
- Oven
- Aluminum foil
- Chef's knife
- Cutting board
Ingredients
- 2 San Remo GF Lasagna Sheets 200g
- 2 tbsp olive oil
- 2 onions, finely diced
- 4 garlic cloves, finely chopped
- 8 thyme sprigs, leaves removed
- 1kg chicken mince
- 400g tinned tomato
- 700ml passata
- ½ cup milk
- 1 bay leaf
- sea salt
- cracked black pepper
- 400g grated mozzarella
- 200g grated parmesan
- ¼ cup chopped parsley
- 40g butter
- 40g gluten free flour
- 800ml milk
- Pinch of nutmeg
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