Chicken Bolognese Lasagna

Four Cheese & Chicken Bolognese

INGREDIENTS

Bolognese Sauce

• 3 lb ground chicken

• 3 cloves garlic, chopped

• 3 small (or 2 large) carrots, diced

• 2 stalks celery, diced

• 1 medium yellow onion, diced

• 3/4 cup white wine

• 1 tablespoon dried oregano

• 32oz can tomato puree

• 3/4 cup heavy cream

• 3 tablespoon olive oil

• Salt

• Pepper

Lasagna

• 1 pack no-bake lasagna noodles (you can also use fresh sheets)

• 2 cups ricotta cheese

• 2 cups parmesan

• 2 cups shredded mozzarella

• 1 lb slices munster cheese

RECIPE

1. Sauté all the sauce vegetables very slowly on low in a large saucepan until they are soft (~20 minutes).

2. Add the ground chicken & cook on medium until browned & cooked through. Season with a large pinch of salt & 3-4 grinds of pepper.

3. Stir in white wine & bring to a boil to deglaze the bottom of the pan.

4. Add tomato puree & stir until combined. Add oregano & another pinch of salt.

5. Cover & turn down to simmer and cook for about an hour.

6. After an hour, uncover & add 1/2 cup of heavy cream. Let simmer for another 30 minutes. If the sauce seems too thick, add the rest of the cream.

7. To assemble the lasagna: (1) start with sauce & spread a thin layer on bottom of lasagna pan, (2) lay noodles on top of the sauce, (3) add another layer of sauce to cover the pasta, (4) dollop ricotta all over, about 9 large spoonfuls, (5) cover with munster cheese, (6) sprinkle a thin layer of mozzarella, (7) sprinkle parmesan all over, (8) repeat steps 1-7 for a second layer, (9) repeat again for third layer but skip ricotta.

8. Cover & refrigerate the lasagna overnight but bake within two days.

9. When you're ready to bake, take lasagna out of refrigerator & let it come to room temperature.

10. Preheat over to 325˚.

11. Bake lasagna covered with aluminum foil for one hour. Remove foil & continue to bake until the top is brown & crusty.