Lasagna with white ragù

Thinking about ragù is normally associated with tomatoes, but not today.

Chop 2 carrots, 1 leek, 4 garlic cloves and fry in a drizzle of olive oil. Add 200 grams of minced chicken meat, 1 table spoon of chopped fresh rosemary and a few stems of fresh thyme. Bake and stir. Add 50 ml of red wine and allow to evaporate. Add 250 grams of sliced mushrooms and bake.

Make a smooth and rather thick bechamel sauce with 1 table spoon of butter, 1 table spoon of flour and 250 ml of semi skimmed milk. Add nutmeg, pepper and salt (or ½ of a cube of chicken stock).

Oil a rectangular oven dish (size of a fresh lasagna sheet which you can buy ready made). Start with a layer of sauce, a few cubes of taleggio (75-100 grams in total) and a lasagna sheet. Continue and finish with sauce, taleggio and  1 table spoon of grated parmigiano.

Bake in the oven at 180° for approx 20 mins. Serve with chopped fresh parsley.

 


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