Baked Lasagna With Beetroot Ragù And Chicken

Preparation:

Preparation: Cut the chicken, beets and onion into brunoise. Brown the onion, add the chicken and finally the beetroot. Season with salt, add a spoonful of puree and finish cooking. On the serving plate, put a little beet puree, a square of pasta cooked in water and the chicken ragout. Interlayer four times and serve with Parmesan on the last layer.