(Click each picture to make it larger)

Two sauces are better than one.

Ingredients:

White Sauce

1/2 cup heavy cream
2 tbsp. cream cheese
1 tbsp. yellow mustard seed, finely ground into a dust
1 ounce vodka
3 cups fresh spinach
1 bone-less skin-less chicken breast, baked without seasonings and diced
4 shitake mushrooms with stems removed, sliced thin
1 1/2 tsp. ground green peppercorn
Pinch of Italian Sea Salt

In a large skillet on low heat stir in the heavy cream, cream cheese, and yellow mustard seed.  Cook for 10 minutes, stirring frequently.  Raise heat to medium and stir in the vodka, spinach, mushrooms. Once the spinach is wilted add the chicken, green peppercorn, and sea salt.  Cover and simmer for 10 minutes.  Remove from heat.

Red Sauce

1/2 sweet onion, diced
3 celery stalks, diced
3 carrots, peeled and diced
2 cups stewed tomatoes
2 garlic cloves, minced
1 tbsp. sun-dried tomato pesto                       (Use my recipe)
1 tsp. fresh rosemary
1 tsp. fresh thyme
1 tsp. fresh basil
Pinch of ground tarragon
1/2 tsp. crushed red pepper

In a medium sauce pan pour in 2 tbsp. extra virgin olive oil. Saute the onion, celery, and carrots. Once the onion is clear add the stewed tomatoes, garlic, sun-dried tomato pesto, rosemary, thyme, basil, tarragon, and red pepper. Cover and simmer for 40 minutes

Cheese

1 lb. mozzarella and parmesan mix

Pasta

Fresh lasagna pasta, it is important to get this fresh or make it yourself, otherwise this will ruin this recipe. RUIN!!!!

Topping

1 cup panko bread crust
1 tsp. dried rosemary, thyme, basil, and salt blend
1 tbsp. butter

Melt the butter and stir in the panko and seasonings.

Bring it all together

Pre-heat oven to 375F. Take the fresh lasagna and brush each sheet with olive oil.  Alternate each sauce as you build the lasagna and make sure you place cheese on top of each layer.  Use all of the cheese and sauce!!! Once you get to the top layer spread the panko breading on top. Cover the lasagna with aluminum foil and cook for 35 minutes.  Remove from oven, let rest for 7 minutes then serve.

Enjoy,

Eric