Lasagne with Chicken

1 whole broiler fryer
4 cups Italian plum tomatoes with juice
2 cloves garlic, minced
1 onion diced
1 green pepper, diced
1 stalk celery diced
1 bay leaf
pinch of ground thyme
pinch of ground rosemary
dash of cayenne pepper
3 tbsp. extra virgin olive oil
1/2 tsp. sugar
salt to taste
1/2 pound lasagne noodles
all purpose flour
pepper
1/4 cup parsley, chopped
1/4 tsp. Worcestershire sauce
1/2 lb. mozzarella cheese
1/2 cup grated parmesan cheese

In a large Dutch oven, cover the chicken with water and bring to a boil. Reduce to a simmer and cook until chicken is done. Remove chicken from broth and skim fat from it. Reserve. Skin and bone chicken and cut into bite-sized pieces.

Cook the onion, celery, garlic and green pepper in the olive oil until onion is translucent. Add tomatoes and seasonings and simmer for 45 minutes, stirring occasionally. Remove bay leaf.

Cook the lasagne in boiling salted water for 10 minutes or until done but still chewy. Drain in colander, running water over the noodles and then reserving on a kitchen towel to absorb moisture.

Measure out 1 1/2 cups chicken broth. Thicken with flour, blended with a little water, using 2 tbsp. flour to each cup of broth. Add salt and pepper to taste, the parsley and the soy sauce.

In a large shallow baking dish, 13x9x2 that has been lightly greased, pour a thin layer of the tomato sauce. Add a layer of the chicken, top with slices of mozzarella and then chicken gravy. Repeat layers until dish is full and ingredients are used up. Top with grated cheese. Put in the refrigerator overnight.

Bring oven to 375 degrees Fahrenheit and place dish in middle of the oven. Bake for 35-40 minutes until bubbly and lightly browned.

Servings: 8