Ingredients:
2.5 lb grilled chicken breasts, diced
2 lb whole milk mozzarella, diced or shredded
1.5 lb asiago, grated
3 lb ricotta
1 c. chopped fresh basil
1 c. chopped fresh parsley
1 T. salt
1 T. pepper
1 recipe Bruschetta
1 recipe Tre Funghi
2 lb frozen spinach, thawed and squeezed dry
1 qt. heavy cream
Fresh lasagna (approximately 4#, made very thin); do not pre-cook
Directions
- Combine ricotta, spinach, parsley, basil and salt and pepper. Combine bruschetta sauce and heavy cream.
- Spray full size hotel pan with Pam. Place layers of pasta to cover hotel pan bottom and lapping over sides (you will ‘wrap’ these over the top at the very last)
- Spread on 1/3 of the ricotta mix and 1/3 of the tre funghi mix. Add layer of pasta that fits the bottom of the pan exactly. Add 1/3 of the bruschetta/cream sauce. Add layer of pasta.
Add 1/3 grilled chicken, 1/3 mozzarella and 1/3 asiago. Add pasta. - REPEAT 5, 6 and 7 TWO more times. Wrap overlapping pasta over the top layer of pasta and brush with olive oil. Cover tightly with foil.
- Bake at 300 (convection) for 50 minutes. Allow to cool. Cut into 21 piecees (3×7).
- At time of order: Split serving of lasagna into halves. (Open up like an English muffin!) Place in baking dish in 450 convection oven for approximately 6 – 8 minutes. For sauce: Mix 2 T. roasted tomato and top with sauce and a little chopped parsley. We also top it with grated parmesan.
