Method

Ragout

1. In a medium saucepan over medium heat, add oil, onion, garlic, carrot, and celery. Stir cook for 5-10 minutes until vegetables are soft and start to take on colour. 2.
2. Add the port or sherry, canned tomatoes and the bay leaf; bring to a boil then reduce heat. Simmer uncovered for 10 minutes, stirring occasionally.3.
3. Remove from heat, take out the bay leaf and add salt and pepper to taste. Stir in the chicken and 1/2 cup of the rosa sauce. Set aside (can be made up to 2 days ahead and refrigerated until needed).

Spinach Layer

1. Stir together spinach, 1 cup of Italian cheese, 1/2 cup rosa sauce and 1/4 tsp salt. Set aside.

Lasagna

1. Preheat oven to 350F
2. Line a standard loaf pan with foil, leaving and extra inch or so of foil extending over the rim on all sides.
3. Spoon 1/2 cup of the ragout evenly across the bottom of the pan.
4. Cover sauce with a single layer of lasagna noodles (break noodles to fit as needed) and press down into the sauce.
5. Spread half the spinach mixture over the noodles; top with 1/2 the remaining ragout mixture and sprinkle with 1/3 cup Italian shredded cheese.
6. Add a second layer of noodles and press down firmly.
7. Repeat the process with the remaining ragout, the rest of the spinach mixture, 1/3 cup Italian cheese and a third noodle layer (may not use all noodles in the package). Press down firmly.
8. Spread the remaining rosa sauce over the noodles and top with remaining Italian cheese and Parmesan cheese. Drizzle with olive oil.
9. Place loaf pan on a cookie sheet. Bake for 35-45 minutes until bubbling and golden on top.
10. Remove from the heat and let stand at room temperature for 20 minutes before serving.