List of Ingredients
- 2 LBS. of chicken thighs
- 2 CUPS of milk
- 1/2 LB. of spinach, washed
- 1/2 STICK of unsalted butter
- 2 OZ. of Castelmagno cheese, finely chopped
- 1/4 CUP of all-purpose flour
- 6 PCS. of fresh egg lasagna sheets
- 1 STALK of celery
- 1 of onion
- 1 of carrot
- nutmeg
- rosemary
- thyme
- dry white wine
- parsley
- marjoram
- extra-virgin olive oil
- salt
Method
Debone the chicken thighs, remove the skin, and cut the meat into small pieces. Place the bones in a saucepan with 2 qt. water, half of an onion, a few sprigs of parsley, 1 small carrot, and half of a celery stalk. Boil for 1 hour to obtain the chicken broth.
For the chicken ragù: Trim the rest of the celery and onion and dice both. Chop the leaves from one sprig of rosemary, one sprig of thyme, and one sprig of marjoram together. Place the chopped celery and onion in a saucepan with 1 1/2 Tbsp. oil. Add the chopped herbs and chicken pieces and sauté over medium heat for 5 minutes. Add 1 cup wine and let evaporate, then cover with 3/4 cup chicken broth. Cook for 30 minutes over low heat. Remove from heat and let cool.
For the béchamel: Heat the milk with a pinch of nutmeg and a pinch of salt. Place 2 Tbsp. butter and the flour in a small saucepan; heat and mix until an even roux forms, then add the hot milk-nutmeg mixture and cook until it starts to thicken.
Spread 1 Tbsp. of the béchamel on the bottom of an oven-safe baking dish (7” x 7” and 1 1/2” deep). Add a layer of pasta sheets and cover with 2-3 Tbsp. ragù; sprinkle with the Castelmagno cheese. Repeat these steps until the dish is full. Bake the lasagna at 320°F for 20 minutes, then raise the temperature to 400°F and cook for another 8-10 minutes. Remove from the oven and serve immediately.
Sauté the spinach in a pan with 2 Tbsp. butter and a pinch of salt for 2-3 minutes. Add this to the chicken ragù and mix well.