Multi-Layer Chicken Lasagna al Forno

Ingredients

• 200 g All-purpose flour
• 2 Eggs
• 300 g Boneless chicken thighs
• 200 g Crushed tomatoes
• 1 Onion
• 2 Garlic cloves
• 40 g Butter
• 300 ml Milk
• 100 g Fontina cheese
• 30 g Parmesan cheese
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 5 leaves Fresh basil(optional)

Instructions

1. 1

   Make the pasta dough: mound the flour, add eggs and a pinch of salt, knead 10 minutes until smooth, wrap, and rest 30 minutes.

2. 2

   Braise the chicken: season thighs, sear in olive oil, add diced onion, garlic, and crushed tomatoes, cover and simmer 30 minutes until tender, then shred the meat into a ragù.

3. 3

   Make the béchamel: melt butter, whisk in 2 tbsp of the flour, cook 2 minutes, then gradually whisk in milk until thick and smooth; season with salt and pepper.

4. 4

   Roll the rested pasta into thin sheets (about 1 mm) and cut to fit a small baking dish.

5. 5

   Assemble: layer ragù, béchamel, fontina, and pasta sheets, repeating for 4-5 layers, finishing with béchamel, fontina, and parmesan on top.

6. 6

   Bake at 190°C (375°F) for 45-50 minutes until bubbling with crisp golden edges; rest 10 minutes, garnish with basil, and serve.