Chicken Lasagna

[ICER]

Chicken Lasagna
Serve 6
Tomato Sauce
3 tablespoons extra-virgin olive oil 1/2 medium onion, diced
5   garlic cloves, minced
2 pounds tomatoes, peeled, seeded, and diced
1 teaspoon diced jalapeno pepper (optional)
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh basil leaves
Salt
Freshly ground black pepper
Lasagna Noodles 3/4 pound dried lasagna noodles 1 tablespoon extra-virgin olive oil Filling
1   Pound fresh spinach leaves, stemmed and
washed
2   Tablespoons extra-virgin olive oil
1   garlic clove, minced
Salt
Freshly ground black pepper
2   Cups bite-sized pieces cooked chicken
3   Tablespoons grated Parmesan cheese
6   ounces mascarpone, at room temperature
6 ounces shredded mozzarella cheese
Serving 1/2 cup good quality canned chicken broth
First, make the tomato sauce: In a large saute pan, heat the oil over medium-high heat. Add the onion and garlic and saute until translucent, about five minutes. Stir in the tomatoes, jalapeno, thyme and basil, reduce the heat and cook until the sauce is thick, about 15 minutes. Season to taste with salt and pepper.
While the sauce is simmering, prepare the lasagna
noodles. Bring a large pot of salted water to a boil.
Add the noodles and cook until al dente, tender but
still chewy, following the manufacturer's suggested
cooking time. Drain well, rinse with cold running
water and drain again. In a bowl, gently toss with
the olive oil to prevent sticking. Set aside.   
: Bring a pot of salted water to a boil. Fill a mixing bowl with ice and water. Add the spinach to the boiling water and boil for about 30 seconds, drain and immediately transfer to the ice water. Drain again. With your hands, gather together the cooled spinach and squeeze out excess water. Chop coarsely.
In a small skillet, heat the two tablespoons olive oil over medium heat Add the garlic. Saute the spinach, stirring just until evenly coated. Season with salt and pepper and set aside.
In a small bowl, combine the chicken with three tablespoons tomato sauce and one tab spoon Parmesan cheese. Season with black pepper and salt. Set aside.
Preheat the oven to 400 degrees.
Spray an 8-inch square baking pan with nonstick cooking spray. Arrange a layer of noodles in the bottom. With a spoon, spread the mascarpone over the pasta. Cover with tie chopped spinach. Top wit more pasta and spread the chicken mixture on to; Top with a third layer of pasta Spread one cup of the tomato sauce on top. Cover with half a layer of pasta, then the mozzarella and remaining Parmesan.
Bake in the preheated oven until the cheese is nicely browned, 30 to 35 minutes. Remove from the oven and leave at room temperature to settle for 10 minutes.
Meanwhile, in a small saucepan, stir the chicken broth into the remaining sauce and warm over medium heat. Taste and adjust the seasonings.
To serve, use a sharp serrated knife to cut into six equal rectangles. Spoon some sauce onto each serving plate. With a spatula, carefully remove each portion of lasagna and transfer to a plate.

[Dangeruss88]

this sounds good

[Mary]

sounds yummy love spicie chicken  !@!