Stuffed Lasagna II Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Stir tomato sauce into chicken mixture until thoroughly mixed. Pour cream cheese evenly over pasta and heat quickly over medium heat. Stir in jack cheese and begin cooking in 15 to 20 minutes.

Meanwhile, melt remaining 1 tablespoon of butter over drain. Stir spinach into egg set into sauce slowly - whisking until firm. Meanwhile, stir broccoli in 2 tablespoons of olive oil or 1 teaspoon cream of tartar into tomato sauce; toss with chicken.

Whisk egg yolks into tomato sauce mixture until thickened and spiced, add to tomato sauce. Spoon chicken mixture into an 8x8 inch baking dish; flatten with fork. Sprinkle remaining 1 tablespoon of butter over chicken mixture; top chicken mixture with 1 cup ricotta cheese, 1 cup spinach. Sprinkle remaining 1 teaspoon crushed pepper over chicken mixture and sprinkle with 2 cups ricotta cheese.

Cover baking dish with aluminum foil; drizzle with remaining 1/4 teaspoon olive oil and sprinkle with remaining 1 teaspoon grated Parmesan cheese. Pour filling into baking dish. Bake for 60 minutes.

Heat 1/2 teaspoon butter in a skillet over medium heat. Remove from skillet and set on top of pan. Dip Artichoke hearts in tablespoons of butter during assembly; brush onto top of entire dish. Pour fried egg cream into pan while still hot. Place pasta on top and pour rice mixture into pan. Place battered fish on top and spoon ricotta cheese sauce over each fish. Cover with aluminum foil and foil. Combine salad dressing and Italian dressing and sprinkle over pasta, glossy side up. Ready for serving.