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Ingredients Brad's white lasagna:

1. Give for For the filling
2. Make ready 4 lbs of boneless chicken breast, cut into bite sized cubes
3. Require 1 tbs - oil
4. Take 1 for lg shallot, minced
5. Require 1 tbs - minced garlic
6. Require 1/2 tsp each; dry basil, oregano, sage, white pepper, and thyme
7. Get 1/4 tsp - rosemary and smoked paprika
8. Make ready 5 Oz of baby spinach, chopped
9. Need 1/4 cup of marsala cooking wine
10. You need 32 Oz ricotta cheese
11. Prepare 3 cups - shredded mozzarella
12. Get 3 cups for shredded Italian blend cheese
13. You need 2 jars of garlic Alfredo sauce
14. Make ready 1 jar of parmesan Alfredo sauce
15. Provide of Other ingredients
16. Prepare 1 lb of lasagna noodles
17. Make ready 2 tbs tomato chicken granulated bouillon
18. Make ready Italian bread crumbs
19. Provide Loaf - sourdough french bread

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Brad's white lasagna process:

1. Heat oil in a large frying pan or wok over medium heat. Add shallots. Saute for 2 minutes until they sweat. Do not brown.
2. Add chicken, garlic and seasonings. Cook until chicken is close to done. Add wine and deglaze pan, Stir often. Completely reduce liquid.
3. Meanwhile, bring 4 qts water and bouillon to a boil. Add 1 tsp oil if desired. Add pasta and simmer until tender. Just past al denté.
4. Drain and rinse well with hot water.
5. When chicken is reduced, add spinach and wilt. Add ricotta and stir constantly until mixture is thick and creamy. Remove from heat.
6. Mix sauces together. Grease a 11x15 casserole dish. Lay down 5 noodles overlapping. Cover with a layer of chicken mixture, then sauce, then both shredded cheeses. You should be able to get about 5 layers, so use fillings accordingly.
7. After last layer, top with noodles. Add a little sauce and shredded cheese. Sprinkle with bread crumbs.
8. Place in an oven at 350 uncovered. Bake 35 to 40 minutes. Or until top is brown and crispy. Bake bread at the same time.
9. When done remove from oven and serve with warmed bread. Enjoy.

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