• 3 strips bacon
• 8 ounces smoked chicken or turkey
• 4 ounces chopped mushrooms
• ¼ cup diced onion
• 1 teaspoon salt
• ½ teaspoon white pepper
• 1 clove garlic, minced
• ¼ cup white Vermouth
• 1 cup ricotta cheese
• 5 ounces frozen chopped spinach thawed and squeezed dry
• 1 teaspoon oregano
• 4 ounces grated parmesan cheese (divided use)
• 1 egg
• ½ teaspoon salt
• ¼ teaspoon white pepper

• 2 tablespoons butter
• ¼ cup flour
• 2 cups milk
• Pinch freshly grated nutmeg
• 4 ounces grated provolone cheese
• 4 ounces grated mozzarella cheese
• 6-7 lasagna sheets, cooked al dente (about 5-6 minutes)

Directions

Preheat oven to 375^oF.

Béchamel Sauce:

In a 2-quart pot, melt 2 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg. Set aside.

Meat Sauce:

In a sauté pan, crisp the bacon and reserve the fat. Remove and set aside.

Using a food processor grind the smoked chicken to the consistency of ground beef. Do not over process.

Apply medium heat to a sauté pan and add 2 tablespoons of the reserved bacon fat. Add the chopped mushrooms, onions, salt and pepper. Sauté until soft or a round 5-7 minutes. Add the garlic and sauté an additional minute or so. Add the vermouth and reduce by half. Add the ground chicken and béchamel sauce and mix thoroughly.

Ricotta Mixture:

In a medium sized bowl, thoroughly mix the ricotta, egg, 2 oz of grated parmesan cheese, salt, pepper spinach and oregano. Set aside.

Cheese Mixture:

Mix the grated mozzarella and provolone cheeses.

Spread a couple of tablespoons of the meat sauce on the bottom of a 9 by 5-inch loaf pan or baking dish at least three inches deep. This is to keep the first layer of pasta from sticking. Now arrange the 2 pasta sheets to cover the bottom of the pan. Spread 1/3 of the meat sauce, then spread 1/3 the ricotta mixture and finally third of the cheese mixture. Arrange another layer of pasta sheets and repeat the above by layering 1/3 of the meat sauce, ricotta and cheese mixture. Arrange the final layer of pasta sheets and top with remaining meat sauce, ricotta and cheese mixture. Top the final layer of cheese with the remaining grated parmesan cheese.

Line a large baking sheet with aluminum foil. Place pan of lasagna on top, cover with foil and put on the middle rack of the oven. Bake for 30 minutes. Remove the foil covering and bake for an additional 15 – 20 minutes. The edges should be golden brown and bubbly.

Remove from the oven and let sit for 10 minutes. Serve with a light salad.