Chicken Lasagna

Chicken Lasagne

Sauce:

29 oz Tomato Sauce

15 oz Tomato Puree

¾ C White or White Zinfindel Wine

2 whole boneless, skinless chicken breasts, chopped

1 C Spinach Leaves, chopped

1 Tablespoon  dried, chopped Chives (3 T. Fresh)

1 T. dried Parsley (3 T. Fresh)

2 Teaspoons dried Basil (4 t. Fresh)

1 ½ t. dried, rubbed Sage (3 t Fresh)

¾ t dried Thyme (1 ½ t Fresh)

¾ t. dried Rosemary, crushed (1 ½ t Fresh, chopped)

¼ t black pepper or to taste

1 Bay Leaf

16 oz shredded  Mozzarella Cheese

4 Lasagne Noodles

8”x8”x 2” Baking Pan

Preheat oven to 400F. Set rack to center position.

1. Combine Sauce ingredients and simmer until chicken is cooked through.

2. Remove Bay Leaf.

3. Spoon enough of the sauce (avoid chicken pieces) into pan to cover bottom approximately ¼ inch deep.

4. Place 2 noodles over sauce.  Top with ½ of the remaining sauce.  Sprinkle on 8 oz of the cheese.

5. Place last 2 noodles on top of cheese.  Spoon on remaining sauce.

6. Cover tightly with foil and bake until Noodles are soft when pierced be a knife or fork (approximately 30-40 minutes).

7. Remove foil, top with remaining cheese and continue to bake until cheese is browned and bubbling.

8. Remove from oven and allow to rest for 15-25 minutes to allow sauce to set.  Enjoy!

Makes approximately 4-8 servings