Chicken and bolognese lasagna

Start by making the bolognese. Finely chop the onion and the carrot and sauté them in a pan with oil for 5 minutes.

Add the minced meat previously seasoned with salt and pepper. Sauté everything for 10 minutes. Add the wine and let it evaporate. Once evaporated, add the crushed tomato, salt, bay leaf and nutmeg, sauté for 20 minutes until done.

Cut the chicken into small cubes or strips. Season with salt and pepper and sauté in a frying pan with oil for 10 minutes until golden brown.

Preheat the oven for 5 minutes at 180 degrees, as the plates I have used are precooked, they do not need to be cooked, but if they are not, they should be cooked in boiling salted water. Cover the bottom of the baking dish to be used with the plates needed to cover it. Add a layer of chicken and the béchamel sauce (hot), add another layer of pasta and now add the layer of bolognese, cover it with another layer of pasta. Finally cover the surface of the pasta with the remaining bechamel sauce.

Cover the entire surface with gratin cheese. Bake for 15 minutes and then au gratin until golden brown. until golden brown.