Lasagna With Chicken And Peppers

Total Time: 6 hrs 45 mins Preparation Time: 6 hrs Cook Time: 45 mins

Ingredients

• Servings: 30
• 6 red bell peppers
• 6 yellow bell peppers
• 15 cups canned italian plum tomatoes
• 1 tablespoon fresh herb (savory, sage thyme or rosemary. minced)
• 4 onions
• 4 cloves garlic
• 1/2 cup fresh flat-leaf parsley, chopped
• 1/4 cup olive oil
• salt & freshly ground black pepper
• 4 onions
• 4 cloves garlic
• 1/2 cup fresh flat-leaf parsley, chopped
• 1/4 cup fresh basil, chopped
• 6 lbs boneless skinless chicken breasts
• salt & freshly ground black pepper
• 1/2 lb prosciutto, sliced
• 1/2 lb butter
• 2 tablespoons olive oil
• 3/4 cup white flour
• 6 cups chicken stock
• 2 cups heavy cream
• 4 lbs fresh spinach lasagna noodles or 3 lbs dried lasagna pasta
• 1/2 lb parmesan cheese (about 1 2/3 cups grated)
• 2 lbs fontina cheese

Recipe

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