Light Lasagna with Chicken Ragù | The recipes of AIA
The light lasagna with chicken ragù will win you over from the first taste!
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Cooking tools:
- Chef's knife
- Cutting board
- Pan
- Wooden spoon
- Fork
- Grater
- Kitchen scale
- Meat grinder
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Baking dish
- Oven
- Stove
- Spoon
- Spatula
- Oven mitt
- Plate
- Serving platter
- Parchment paper
- Paper towel
Ingredients
- 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
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