Chicken Parmesan Lasagne

By Niecer

Ingredients

• For the pasta:
• 6 boneless skinless chicken breasts, grilled and diced (or sauteed in olive oil and garlic until cooked)
• 1 1/2 pounds grated mozzarella
• 2 cups freshly grated Parmesan
• 4 large sliced tomatoes
• For the Ricotta filling (optional)
• 2 cups ricotta cheese
• 2 eggs
• 1 tsp nutmeg
• Salt and pepper to season
• You can use store bought (fresh if possible) or make your own.
• 4 1/2 cups durum semolina
• 2 cup all purpose flour
• 6 large eggs, room temperature.
• For the sauce:
• 1/2 head fennel sliced
• 2 lbs chopped roma tomatoes
• 2 tbsp olive oil
• salt and pepper to season

Preparation

Step 1

Combine flour and durum semolina and make a well in the center. Crack your eggs into the well and using a fork to beat the eggs, slowly begin to incorporate the flour into the eggs until everything is combined into a very stiff dough. The dough should be slightly stiffer than play dough. Knead for 5 -10 minutes on a bread board, cover in plastic wrap and allow to rest for 20 minutes , then knead again and allow to rest again.You can use a pasta machine to roll the dough into sheets about 1/8 inch thickness or just a regular rolling pin on a well floured surface. Boil pasta sheets for 1-2 minutes before using in the lasagne assembly.

In a large baking pan toss the fennel slices and tomatoes with the olive oil, salt and pepper and bake at 350 degrees F until the fennel is fork tender. Remove from oven and puree in a food processor or food mill. (If fresh fennel is not available try substituting 2 tsp crushed fennel seeds in the sauce.)

In a large saucepan sauté for 1 minute

3 tbsp olive oil
4 cloves minced garlic
1 small red onion finely diced

Add:

Roasted fennel puree
1 32 ounce can plain tomato sauce
1 tbsp oregano
1 tbsp basil
1 whole bay leaf
1 large carrot finely grated
½ cup finely diced celery
2 tbsp brown sugar
1/2 tsp red chile flakes (optional or to taste)
Salt and pepper to season

Slowly simmer for about a half hour, stirring occasionally. Remove bay leaf .

To assemble the lasagne:
Place a ladle full of sauce mixed with a ladle full of water in the bottom of 3 inch deep 9×13 inch lasagne pan. Cover the bottom and sides of the dish with pasta sheets, letting the edges hang out over the edge of the pan. These ends will be folded over the top at the end.

Next add a layer each of ½ of the sliced chicken, ½ the sauce, ¼ of the parmesan and mozza cheeses and ½ the sliced tomatoes. Next add another layer of pasta, then the ricotta filling and another layer of pasta. Add the remaining sliced chicken, sauce, ¼ of the parmesan and mozza cheeses and half the sliced tomatoes. Fold the pasta hanging over the sides over the top and then add a final layer of pasta. Top with the remaining parmesan and mozzarella cheeses.

Cover with foil and bake at 350 degrees F for 45 minutes to an hour, then remove the foil and bake for an additional 15 minutes. Remove from oven and let stand for 20 minutes before cutting and serving.