Chicken Lasagna. One of the most common questions I get asked is, what are your favorite kitchen tools. Hands down a good knife set is key. For tonight's dinner I used the Kyoku Knives 8.5'' Kiritsuke Knife from the KOI series. @Kyoku Knife has an incredible lineup, check out their website today! Lasagna 1 box lasagna noodles, cooked according to the package 6 cups shredded mozzarella cheese Topping 2 tbsp dried parsley Chicken Spinach Sauce 2 cups heavy cream 8oz shredded parmesan cheese 8oz shredded mozzarella cheese 5 cups cooked chicken, fine chop (I like using a rotisserie chicken) 2 tbsp olive oil 1 onion, diced 2 garlic cloves, minced 2 tsp kosher salt 1/2 tsp black pepper 1/4 cup fresh basil, chopped 5oz fresh spinach, chopped 1 cup chicken stock Place a large stock pot over medium/low heat. Add the olive oil and onion. Cook until the onion is translucent, approx 7-10 mins. Add all of the ingredients to the pot and cook for 15 minutes. Cheese Layer 25oz cottage cheese, puree until smooth or Ricotta 1 eggs 2 tbsp dry parsley 1 tsp kosher salt 8oz parmesan cheese In a bowl add all of the ingredients together and mix until smooth. Preheat the oven to 375 degrees and spray a deep casserole dish 9x13 with nonstick baking spray. This will make a total of 4 layers with the 4th layer being the final topped layer with cheese. Line the dish with 3 cooked lasagna noodles, add 1/3 of the cottage cheese layer (or ricotta) ladle 1/3 of the chicken cheese layer on, sprinkle 1 cup of shredded mozzarella on top. Repeat 3 times and top the final layer with noodles and the remaining 3 cups of mozzarella cheese, sprinkle the dried parsley on top. Bake for 20 mins, once the top is golden brown, cover with tin foil and bake for an additional 30 minutes. Remove and let sit for 30 mins to 1 hr to setup. Enjoy! #chickenlasagna #lasagna #lasagnarecipe #chickenrecipe #comfortfood #dinnerideas #familydinner #cutlery