2 pts. heavy whipping cream (do not substitute)
Nutmeg
2 heads garlic (one roasted - see below)
3/4 c. roasted walnuts (see below) - optional but recommended
1/4 c. + Parmesan cheese (splurge and buy decent stuff, it will make the sauce)
Ricotta cheese, one package - I think they are about 12 oz.
1 lb. cooked chicken
1/2 lb. pepperoni, sliced thin
Big chunk of Mozzarella cheese, grated
Salt and pepper

(If you like the taste but don't like the texture, try running it in a blender for a few seconds to smooth it out).

(I prefer just the white meat, it tastes a little better, and looks nicer, but dark meat is fine as well. To cook the chicken baked is OK, but it is better to saute with a little olive oil and garlic, but if you can smoke, it is the best).

(Get some of the whole milk Mozzarella, it is great. One brand is Sorrento - you may need to look for it, but it is definitely worth the trouble).

Roasted garlic: Preheat oven to 350 degrees, loosely wrap whole head of garlic in aluminum foil and bake for about 20 minutes. Let cool and peel cloves gently as they will be a little soft.

Roasted walnuts: Place on baking sheet and bake at 325 degrees for 15 minutes. Be careful as these can scorch easily, they will darken in color and take on a wonderful smoky taste. Allow to cool and break into small pieces.

Cook lasagne as directed. In large flat pan (frying pan-skillet) over medium heat pour all of the cream. There is no need to preheat the pan or any thing like that. Add some nutmeg, I usually just sprinkle some on and start stirring. You don't need to stir this constantly but you should try to watch it carefully as it can bubble over if left unattended. Add several cloves of the roasted, peeled garlic. I like about 4-5. Just toss the whole cloves in, you don't need to slice or press them. The roasting makes them very mild so don't worry about using a lot.

Continue stirring and cooking the sauce, scrape the edges lightly, the thickened sauce will help but you don't want to get any overdone stuff in it.

Keep going until the sauce has almost reduced to half. This will take a while but you shouldn't try to rush it. When the sauce has reduced add the grated Parmesan, and stir in well. The cheese will thicken the sauce considerably. Find the whole cloves of roasted garlic that are floating around and smash them in the pan. This adds flavor. (I sometimes slice a few more cloves of the roasted stuff in as well). Add some salt and pepper. Go easy on the salt, this dish doesn't need much. Press in 2 or 3 heads of fresh garlic and stir. Add walnuts, stir and remove from heat.

Layer lasagne, meats, cheeses, and sauce like you normally would. I like to add a little more Parmesan in with the layers. Bake at 350 degrees for 45 minutes or until done. Check your favorite recipe for cooking time and temperature.

Serving recommendations: Top with grated Parmesan and maybe a little sprinkle of fresh chopped parsley for color (presentation is everything).

I like an ice Barolo with this. However this is a powerful heady red wine and may be a bit to much for some. A California Merlot is also good as well as a decent Cabernet Sauvingnon, there are some surprisingly good, inexpensive Chilean cabernets out there. I hope this works as well for as it has for me. Enjoy.