5 lbs. chicken breast
5 lbs. spinach
Shallots
Garlic
Chicken base
Course ground peppercorns
1/4 c. olive oil

2 lbs. Ricotta
1 lb. Mozzarella, shredded
1 lb. Provolone, shredded
Shallots to taste
Salt and pepper
Red pepper flakes

Poach chicken breast in chicken stock and coarse chop. Saute garlic and shallots in oil until translucent. Add chicken and briefly saute. Drain oil off mixture and set aside.

Mix all cheeses for Ricotta mixture; add shallots, salt and pepper to taste.

In a lasagna pan put down your first layer of pasta; spread cheese mixture over, another pasta layer, chicken and spinach mixture. Repeat until all ingredients are used. Wrap with foil and cook at 350 degrees for 45 minutes.