TROPICAL CHICKEN LASAGÑA
12 servings

1 1/2 lbs chicken breasts, ready for processing,
1/2 lb smoked ham or jamón de cocinar, ready for processing
1/4 cup or a little bit more Sofrito
1/2 cup dry white wine
2 tb olive oil
2 cups chopped tomatoes or 1 1/2 can of Italian tomatoes, processed
1 tb Tomato Paste
1/2 tsp sugar
A pinch of ground nutmeg
Salt and pepper to taste.

Cheese Sauce:
1 lb ricotta mixed with 2 beaten eggs, a pinch of ground oregano and ground fresh basil. Season with salt and pepper.

1 lb lasagna noodles, the ones oven ready
1 lb grated smoked mozzarella
1 lb grated Provolone,
1/2 lb grated white cheddar
Fresh Parmesan, to taste

Process the chicken breasts, smoked ham, and the tomatoes. Prepare the sauce by cooking the chicken, ham, tomatoes, add the wine, Sofrito, Olive oil, tomato paste, sugar, pinch of nutmeg and salt and pepper. Cook covered at medium heat for approximately ½ hour. Prepare by hand the Ricotta Sauce and have it ready. Mix all the grated cheeses and have them ready for assembling. Prepare a lasagna pan and put some olive oil at the bottom. Preheat the oven to 350 F. After cooking the chicken sauce assemble the Lasagña in this order: meat sauce, noodles, meat sauce, ricotta sauce, cheeses; repeat the order and finish with cheeses. Cover with aluminum foil and bake for 40 minutes, the last 10 minutes uncovered until it is light gold. Let it rest uncovered outside the oven for 20 minutes before cutting and serving. Buen Provecho!