Recipe(tried): Tropical Chicken Lasagna

TROPICAL CHICKEN LASAG A
Source: Gladys/PR

A Sofrito is a sauce similar to the Sofregit of the Catalan people, that provides a special character to Spanish food, no matter if that food is prepared in Spain or in one of the Spanish colonies (those places discovered by Christopher Columbus and colonized by the Spaniards). Puerto Rico was discovered by Columbus and colonized by Spaniards in 1493. Our food is based on several influences, including Spanish, African and Taino. We always have batches of fresh Sofrito in our refrigerators, in crystal bowls with a good cover, and we add the Sofrito to most of our dishes, while cooking them. The Mexican Salsa is a less elaborate version of the Sofrito. The Cubans have their own version also. Here in Puerto Rico, we use elaborate versions of Sofrito, depending on our economic condition and our versatility in cooking.

SOFRITO:

1 red pimiento or pepper, chopped
1 green pepper, chopped
1 garlic head, or to taste, peeled and chopped
2 onions, peeled and chopped
1 tsp. Dried oregano leaves, crushed with your hands
cup fresh cilantrillo, chopped
cup, fresh basil leaves, chopped
2 tb. Drained capers
7 drained pimento stuffed green olives
lb cooking ham, chopped
3 tb tomato sauce or 3 tomatoes, chopped
3 tb Balsamic vinegar
cup Extra Virgin Olive oil
Salt and pepper to taste
A little bit of water, if necessary.

Process all the mentioned ingredients and keep them in a crystal container at the refrigerator, well covered, or in plastic bowls, in the freezer. Defrost before using. It is wonderful as a sauce base for stews, soups, combined rices, including Paella. For preparing a wonderful and different Lasag a Sauce, you must use about cup of Sofrito, with the other Sauce ingredients.

Here is my special version of chicken lasagna:

TROPICAL CHICKEN LASAG A
12 servings

1 lbs chicken breasts, ready for processing,
lb smoked ham or jam n de cocinar, ready for processing
cup or a little bit more Sofrito
cup dry white wine
2 tb olive oil
2 cups chopped tomatoes or 1 can of Italian tomatoes, processed
1 tb Tomato Paste
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,
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 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 Lasag a 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!