Chicken Lasagna from Mama Campisi's

By cindygwest

Ingredients

• Parmesan Cheese Sauce Ingredients:
• 2 pounds of skinless, boneless chicken breasts
• 1 pound fresh baby spinach
• 1 cup parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 cup ricotta cheese
• 1/4 cup olive oil
• 1/2 t. crushed red pepper
• 1/2 t. lemon pepper
• 1 t. dried thyme
• 4 no-boil lasagna sheets
• 2 1/2 cups half and half
• 2 1/2 cups heavy cream (40%)
• 1/8 t. white pepper
• 1 t. chicken base
• 1 1/2 pounds parmesan cheese, grated

Preparation

Step 1

Preparation:

Slice each chicken breast into small, manageable pieces.
Heat olive oil and add crushed red pepper, lemon pepper and thyme to the oil.
Cook sliced chicken breasts in the olive oil until thoroughly cooked.
Remove cooked chicken from the oil and retain the remaining juice and oil.
Let chicken cool so it can be handled comfortably and slice the pieces of chicken into thin pieces and place back into the juice and olive oil mixture to absorb the flavor and to moisten.

Preparation of Parmesan Cream Sauce:

In a double boiler, combine half and half with the heavy cream.
Add chicken base and white pepper to the mixture and whisk together.
Heat the mixture to 180 degrees, stirring occasionally.
Add parmesan cheese to the mixture and continue to whisk the mixture until the sauce thickens. MUST BE WHISKED CONSTANTLY OR PARMESAN WILL GO TO THE BOTTOM OF THE PAN AND CONGEAL.
Remove from heat when the sauce attins the desired consistency.

Assembly:

In a 1/2 hotel pan 4 inches deep, ladle and spread 3 ounces of Parmesan Cream Sauce
Place one no-boil lasagna sheet in the pan
Ladle and spread 3 ounces of Parmesan Cream Sauce on top of the lasagna sheet
Take 1/3 of the sliced chicken breast that was prepared and evenly spread on top of the Parmesan Cream Sauce then lightly sprinkle parmesan and mozzarella cheese on top of the chicken slices.
Distribute 1/3 of the fresh baby spinach on top of the sliced chicken breasts and press down gently.
This provides you with one complete layer. Repeat this process two more times adding the small dollops of ricotta cheese on top of the last layer of spinach. Place your 4th lasagna sheet on top of the ricotta dollops and gently press down.
Spread 3 ounces of Parmesan Cream Sauce on top of the lasagna sheet, sprinkle with a bit of parmesan and mozzarella cheese.
Bake in 300 oven until the top is golden brown, approximately 30 minutes.