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    You are in: Home / Recipes / Autumn Lasagna With Chicken Ragù, Pine Nuts, and Raisins Recipe
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    Autumn Lasagna With Chicken Ragù, Pine Nuts, and Raisins

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    1 hrs 15 mins

    1 hrs

    ratherbeswimmin''s Note:

    For an autumn harvest dinner.

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    Ingredients:

    Servings:

    Units: US | Metric

    Chicken Ragu

    Casserole

    Directions:

    1. 1
      Make chicken ragu: heat a large pan over medium heat; add in olive oil and butter; the moment the butter melts, add in onion and carrot; cook, stirring frequently, until softened, about 3 minutes.
    2. 2
      Add in garlic; cook until aromatic, about 15 seconds.
    3. 3
      Add in chopped pancetta; cook until frizzled and browned, 3 minutes, stirring frequently.
    4. 4
      Stir in chopped thighs and gizzards (if using); decrease heat to med-low; cook until they are well browned, about 8 minutes.
    5. 5
      Pour in the wine; use a wooden spoon to scrape up any browned bits on the bottom of the pan.
    6. 6
      Stir in the sage, bay leaves, nutmeg, and cloves.
    7. 7
      Pour in the broth; stir in the tomato paste until dissolved.
    8. 8
      Decrease heat to low; set the pan cover askew, and simmer very slowly for 30 minutes.
    9. 9
      Then cover the pan and continue cooking about 30 more minutes.
    10. 10
      Remove pan from heat and set aside; remove and discard bay leaves.
    11. 11
      Make the casserole: position oven rack in the center of the oven; preheat oven to 375°.
    12. 12
      Put a small skillet over medium heat; add in pine nuts; toast just until golden, about 4 minutes, tossing frequently.
    13. 13
      Pour into a small bowl; cool for 5 minutes.
    14. 14
      Layer the lasagna in a 13x9 inch pan as follow: ½ cup chicken ragu, spread in the bottom pan; 3 noodles, 1 ½ cups chicken ragu; half of the cheese, placed evenly over the ragu; 3 tablespoons white wine sprinkled over the cheese; half the toasted pine nuts and half the raisins; 3 noodles, 1 ½ cups chicken ragu; remaining cheese; 3 tablespoons white wine, again sprinkled over them; remaining pine nuts and raisins; the remaining noodles and finally, the remaining chicken ragu, making sure it covers the casserole thoroughly.
    15. 15
      Cover the pan with a layer of parchment paper, then a layer of foil.
    16. 16
      Bake for 40 minutes, then uncover and continue baking until dense, compact, and bubbling, about 5 more minutes.
    17. 17
      Let stand at room temperature for 10 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Autumn Lasagna With Chicken Ragù, Pine Nuts, and Raisins

    Serving Size: 1 (246 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 348.4
     
    Calories from Fat 169
    48%
    Total Fat 18.8 g
    29%
    Saturated Fat 6.4 g
    32%
    Cholesterol 90.0 mg
    30%
    Sodium 701.1 mg
    29%
    Total Carbohydrate 12.8 g
    4%
    Dietary Fiber 1.4 g
    5%
    Sugars 7.2 g
    28%
    Protein 27.9 g
    55%

    The following items or measurements are not included:

    pancetta

    sage leaves

    no-boil lasagna noodles

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