Chicken Parmesan Lasagna

Instructions

To prepare the ricotta filling

1. Whisk together the ricotta, eggs, nutmeg, salt & pepper and set aside.

To prepare the pasta

1. Combine flour and durum semolina and make a well in the centre.
2. Crack your eggs into the well and using a fork to beat the eggs, slowly begin to incorporate the flour into the eggs until everything is combined into a very stiff dough.
3. The dough should be slightly stiffer than play dough. Knead for 5 -10 minutes on a bread board, cover in plastic wrap and allow to rest for 20 minutes , then knead again and allow to rest again.
4. You can use a pasta machine to roll the dough into sheets about 1/8 inch thickness or just a regular rolling pin on a well floured surface.
5. Boil pasta sheets for 1-2 minutes in salted water before using in the lasagna assembly.

To prepare the sauce

1. In a large baking pan toss the fennel slices and tomatoes with the olive oil, salt and pepper and bake at 350 degrees F until the fennel is fork tender. Remove from oven and puree in a food processor or food mill. (If fresh fennel is not available try substituting 2 tsp crushed fennel seeds in the sauce.)
2. In a large saucepan sauté the olive oil garlic and red onion for 1 or 2 minutes until softened but not browned.
3. Add the roasted fennel puree along with all of the other ingredients.
4. Slowly simmer for about a half hour, stirring occasionally. Remove bay leaf .

To assemble the lasagna:

1. Place a ladle full of sauce mixed with a ladle full of water in the bottom of 3 inch deep 9x13 inch lasagne pan.
2. Cover the bottom and sides of the dish with pasta sheets, letting the edges hang out over the edge of the pan. These ends will be folded over the top at the end.
3. Next add a layer each of ½ of the sliced chicken, ½ the sauce, ¼ of the parmesan and mozza cheeses and ½ the sliced tomatoes.
4. Next add another layer of pasta, then the ricotta filling, and another layer of pasta.
5. Add the remaining sliced chicken, sauce, ¼ of the parmesan and mozza cheeses and half the sliced tomatoes. Fold the pasta hanging over the sides over the top and then add a final layer of pasta.
6. Top with the remaining parmesan and mozzarella cheeses.
7. Cover with foil and bake at 350 degrees F for 45 minutes to an hour, then remove the foil and bake for an additional 15 minutes. Remove from oven and let stand for 20 minutes before cutting and serving.