This was worth the work!
Ingredients:
1 16oz Package no boil lasagna
32oz Ricotta cheese
16oz Mozzarella cheese
Sauce (recipe follows)
Sauce Ingredients:
4 to 6 chicken thighs
Salt and pepper
4 tbsp Olive oil
1 Medium onion chopped
4 Cloves garlic chopped
1 Stalk celery chopped
1/4 cup red wine
1/2oz Anchovy fillets
6 Fresh basil leaves
3 28oz cans crushed tomatoes
1/2 tsp Crushed red pepper flakes
Preparation:
Heat olive oil in a large skillet until hot but not smoking. Season chicken with salt and pepper and add to skillet. Brown chicken on all sides, about 5 minutes per side. Remove chicken from pan and keep close. Add onions, garlic and celery to pan and cook until tender. Add red wine to deglaze pan and allow to boil for a minute or two. Add the anchovy and cook until they dissolve. Add the tomatoes and basil and bring to a boil. Return chicken and any drippings to the pan. Lower heat and simmer for at least an hour, until chicken cooks through. Add pepper flakes during the last five minutes of cooking.
Remove chicken from sauce. When cool enough to handle remove from bone. Chop into small pieces and set aside until ready to use.
Heat oven to 375 degrees.
In a large deep baking dish cover bottom with sauce. Add a layer of the uncooked pasta. Place a layer of the chicken on top of pasta. Scoop ricotta onto layer, I dropped 9 medium balls in a symmetrical pattern. Cover this layer with sauce and sprinkle with mozzarella. Repeat layers until pan is full. The last layer should be pasta covered with sauce and a layer of mozzarella cheese.
Cover with foil. Place baking dish on a cookie sheet to catch any boil over and bake for 45 minutes. Remove foil and bake for 15 more minutes until hot and bubbly.
Remove from oven and allow to stand for at least 7-10 minutes.
Serve with a garden salad and good conversation.
Ingredients:
1 16oz Package no boil lasagna
32oz Ricotta cheese
16oz Mozzarella cheese
Sauce (recipe follows)
Sauce Ingredients:
4 to 6 chicken thighs
Salt and pepper
4 tbsp Olive oil
1 Medium onion chopped
4 Cloves garlic chopped
1 Stalk celery chopped
1/4 cup red wine
1/2oz Anchovy fillets
6 Fresh basil leaves
3 28oz cans crushed tomatoes
1/2 tsp Crushed red pepper flakes
Preparation:
Heat olive oil in a large skillet until hot but not smoking. Season chicken with salt and pepper and add to skillet. Brown chicken on all sides, about 5 minutes per side. Remove chicken from pan and keep close. Add onions, garlic and celery to pan and cook until tender. Add red wine to deglaze pan and allow to boil for a minute or two. Add the anchovy and cook until they dissolve. Add the tomatoes and basil and bring to a boil. Return chicken and any drippings to the pan. Lower heat and simmer for at least an hour, until chicken cooks through. Add pepper flakes during the last five minutes of cooking.
Remove chicken from sauce. When cool enough to handle remove from bone. Chop into small pieces and set aside until ready to use.
Heat oven to 375 degrees.
In a large deep baking dish cover bottom with sauce. Add a layer of the uncooked pasta. Place a layer of the chicken on top of pasta. Scoop ricotta onto layer, I dropped 9 medium balls in a symmetrical pattern. Cover this layer with sauce and sprinkle with mozzarella. Repeat layers until pan is full. The last layer should be pasta covered with sauce and a layer of mozzarella cheese.
Cover with foil. Place baking dish on a cookie sheet to catch any boil over and bake for 45 minutes. Remove foil and bake for 15 more minutes until hot and bubbly.
Remove from oven and allow to stand for at least 7-10 minutes.
Serve with a garden salad and good conversation.
