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1
To prepare the chicken and stock, place the chicken, onion, celery, and carrot in a large pot and add enough cold water to barely cover the chicken (about 2 quarts).
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2
Bring to a boil over high heat, skimming off the foam that rises to the surface.
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3
Add the parsley, thyme, peppercorns, and bay leaf.
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4
Reduce the heat to medium-low and simmer, uncovered, for 30 minutes.
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5
Remove from the heat and cover tightly.
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6
Let stand for 30 minutes to allow the chicken to cook through.
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7
Strain through a colander placed over a large bowl, reserving the chicken stock.
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8
Cool the chicken until easy to handle.
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9
Discard the skin and bones, coarsely chop the meat, and set aside.
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10
(The chicken and stock can be made up to 2 days ahead, separately cooled, covered, and refrigerated, or frozen for up to 1 month.)
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11
To make the tomato sauce, heat the oil in a large saucepan over medium heat.
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12
Add the onion and cook until softened, about 5 minutes.
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13
Add the garlic and cook for 1 minute.
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14
Stir in the tomatoes with their juices, tomato paste, 1 1/2 cups of the reserved chicken stock, the basil, oregano, and crushed red pepper, and bring to a boil, stirring to dissolve the tomato paste.
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15
Reduce the heat to low and simmer, uncovered, until thickened and reduced to about 6 cups, about 40 minutes.
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16
(The tomato sauce can be made up to 2 days ahead, cooled, covered, and refrigerated, or frozen for up to 1 month.)
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17
To make the white sauce, in a medium, heavy-bottomed saucepan, melt the butter over medium-low heat.
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18
Whisk in the flour and let bubble, without browning, for 2 minutes.
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19
Whisk in 3 1/2 cups of the reserved stock and bring to a simmer.
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20
(Reserve the remaining stock for another use.)
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21
Cook, stirring often, until thickened, about 3 minutes.
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22
Stir in the heavy cream and season with the salt and pepper.
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23
Transfer to a medium bowl.
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24
Cover with plastic wrap, pressing the wrap directly on to the surface of the sauce, and pierce a few holes in the wrap to allow the steam to escape (this prevents a skin from forming on the surface of the sauce).
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25
Set aside.
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26
To make the filling, put the spinach in a wire sieve and rinse under warm water until thawed.
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27
A handful at a time, squeeze the moisture out of the spinach, and transfer the spinach to a large bowl.
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28
In a small bowl, mix together the bread crumbs and heavy cream and let stand until the bread crumbs are softened, about 5 minutes.
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29
Scrape into the bowl with the spinach.
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30
Add the chopped chicken, ricotta and Parmesan cheeses, eggs, parsley, nutmeg, salt, and pepper.
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31
Set aside.
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32
Bring a large pot of lightly salted water to a boil over high heat.
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33
One a time, stir the lasagna noodles into the water.
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34
Cover and bring the water back to a boil.
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35
Immediately uncover the pot, and cook the pasta until barely tender, about 7 minutes for dried.
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36
(The pasta will continue to cook in the oven, so it should still have some bite to it.)
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37
Drain and rinse under cold running water.
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38
Shake the colander well to remove excess water.
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39
(If not using immediately, toss the pasta with 1 tablespoon olive oil and set aside in the colander for up to 1 hour.)
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40
Position a rack in the center of the oven and preheat to 350F.
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41
Lightly oil a 15 x 10-inch baking dish.
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42
Spread about 1/2 cup of the tomato sauce in the bottom of the dish.
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43
Arrange 5 lasagna noodles (4 horizontally and 1 vertically), slightly overlapping and cut to fit, in the dish.
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44
Spoon a third of the tomato sauce over the noodles.
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45
Scatter half of the chicken-spinach filling over the noodles, then spread half of the white sauce on top.
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46
Arrange another 5 noodles in the dish.
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47
Top with half of the remaining tomato sauce, then the remaining filling, remaining white sauce, and 1 cup of mozzarella.
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48
Arrange a final layer of noodles, spread with the remaining tomato sauce, and sprinkle with the remaining mozzarella.
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49
Cover the lasagna tightly with aluminum foil.
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50
(The lasagna can be prepared up to 1 day ahead, covered tightly and refrigerated.)
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51
Bake for 30 minutes.
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52
Remove the foil and continue baking until the sauce is bubbling throughout, about 30 minutes more.
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53
Let the lasagna stand for 10 minutes before serving.
