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1
Marinara:.
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2
heat olive oil in a sauce pan on medium heat, add onion and cook till soft.
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3
add garlic and cook till soft but not brown.
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4
add red pepper and saute briefly, stir in tomatoes, tomato sauce, wine, bay leaves and red pepper flakes.
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5
salt and pepper to taste.
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6
stir in about 3 basil leaves and allow to cook in the sauce.
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7
is sauce need to be sweetened add sugar.
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8
bring sauce to a boil cove reduceto a simmer and heat for 1 hour, stir in remaining basil and remove form heat.
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9
Lasagna:.
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10
cook pasta al dente according to package drain and set aside.
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11
preheat oven to 375.
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12
mix ricotta, one clove garlic and half of the basil set aside.
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13
boil chicken breast in lightly salted water till done, remove from water and let it cool a little then shred it with a fork set aside.
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14
in a heavy skillet over medium heat add olive oil and cook onion till soft.
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15
add second garlic clove and cook till soft not brown.
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16
add red pepper spinach and chicken.
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17
stir in 3-4 basil leaves cook till vegetables are soft and remove from heat.
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18
in a 9X13 spread a thin layer of marinara and cover with 3 noodles.
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19
spread a small amount of ricotta on each noodle with a spoon.
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20
spread about half of chicken mixture over noodles.
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21
cover with marinara and sprinkle with parmasean.
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22
repeat layer and cover with remaining pasta, cover with remaining marinara making sure all pasta is covered.
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23
sprinkle with mozzarella and rest of the parmesean.
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24
cover with foil tenting the middle to keep off the cheese and bake for 20 minutes.
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25
remove foil and bake 10 minutes or until cheese is golden and bubbling.
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26
let sit for 5 minutes and serve.
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27
platter over a small layer of marinara if desired.
