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1
For pepper sauce: halve and seed the peppers and cut into 1/2 inch dice.
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2
Seed and chop the tomatoes, reserving 1 cup of juice.
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3
Mince 1 tablespoon herbs.
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4
For both the pepper and chicken sauce, mince the 8 onions, 8 cloves garlic.
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5
Chop 2 cup parsley and 1/2 cup basil.
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6
For the pepper sauce, heat olive oil in large frying pan.
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7
Add half of the onions and pepper and cook until soft, aobut 15 mins.
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8
Add the tablespoon of minced herbs and half of the garlic, parsley, basil and cook about 2 mins.
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9
Add tomatoes and reserved 1 cup juice and cook until most of the liquid had evaporated, about 15 mins.
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10
Season to taste.
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11
The pepper sauce can be made one week ahead.
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12
For chicken sauce, trim the chicken breasts of fat and connective tissue and season with salt and pepper.
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13
Cut the prosciutto in 1/2 inch pieces.
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14
Heat 4 tablespoons of the butter in a large frying pan over medium heat.
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15
Sear the chicken about 2 minutesa side until well browned, cooking in batches to avoid overcrowding.
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16
Reduce heat, return all chicken to pan and simmer until barely cooked through, about 10 minutes.
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17
Remove from pan and cool.
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18
Cut chicken into 1/2 inch dice.
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19
In the same frying pan, heat 1 tablespoon of olive oil over medium heat and briefly saute ham and remaining garlic, parsley and basil until fragrant, about 2 minutes.
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20
Add to chicken.
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21
In the same pan used to cook the chicken and ham, heat remaining 6 oz of butter and 1 tablespoon of olive oil.
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22
Add the remaining onions and peppers.
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23
Saute until soft, about 5 minutes.
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24
Whisk in flour and cook for 4 minutes over low heat, stirring constantly.
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25
Whisk in chicken stock and bring to a boil.
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26
Reduce heat and simmer for 10 minutes.
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27
Add the chicken mixture and heavy cream and season to taste with salt and pepper.
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28
Chicken sauce can be made several days ahead.
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29
Boil the spinach noodles according to package directions and cook until tender.
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30
If using fresh, cook in batches for about 2 minutes a batch.
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31
Remove lasagne to a large bowl of cold water to stop the cooking, then to a damp towel.
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32
Grate parmesan and fontina cheeses.
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33
Butter four 9 by 13 inch lasagna pans or large oval pans.
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34
Pour a layer of hte pepper sauce into each pan.
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35
Put a layer of lasagna noodles on top of the sauce, overlapping slightly.
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36
Add a layer of the chicken sauce, then a layer of the cheeses, and another layer of pasta.
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37
Repeat the process 3 more times ending with the pepper sauce and cheeses.
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38
Cover with foil.
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39
Lasagne at this point can be made a day ahead.
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40
Cooking and serving: Heat oven to 375 F.
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41
Bake lasagne in a preheated oven until cooked through, about 45 mins.
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42
Allow lasagne to rest for 15 mins.
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43
before cutting and serving.
