Baked lasagne with meat sauce of beets and chicken
Instructions
Cut the chicken, beets and onion brunoise.
Saute the onion, add the chicken and finally the beet.
Add salt, add a spoon of puree and finish cooking.
The dish put a little beet puree, a square of pasta cooked in water and the chicken ragout.
Interlayer for four times and serve with Parmesan cheese on last layer.
Ingredients and dosing for 6 persons
- 1 steamed beet
- 2 chicken breasts
- 1/2 onion
- Beet puree
- Square 24 of type pasta fresh pasta
- Olive oil extra virgin