1 med. chicken, uncooked
1/4 to 1/2 c. dry vermouth
2-4 tbsp. olive oil
2 c. chopped onion
2 lg. fresh tomatoes, peeled and chopped
1 (15 oz.) can tomatoes, pureed in blender
White sauce
Mozzarella cheese
Cottage cheese
1/2 to 1 tsp. Italian seasoning
1 lg. clove garlic minced
1 pkg. lasagna noodles
1 pkg. frozen, chopped spinach, thawed and squeezed
Fresh mushrooms, coarsely chopped

Bone chicken. Chop into bite size pieces and cook in vermouth and olive oil, very slowly. Throughout this recipe there are uses for olive oil and vermouth and not always measurements. Use what it necessary or to taste.

Saute onion in olive oil until translucent. Squeeze pulp out of peeled tomatoes, chop. Combine pureed canned tomatoes, chopped tomatoes and half the onion. Put in pan and add Italian seasoning, garlic clove, salt, and pepper to taste and some vermouth. Cook at least 30 minutes. Cook lasagna noodles in water with 3 tablespoons olive oil.

Season chopped spinach with salt and pepper. Grease cake pan with olive oil. Make a large amount of white sauce. At least 4-5 cups. Make the sauce as usual using vermouth at end of cooking to bring to proper consistency. Stir in rest of onions. Season well with salt and pepper. Vermouth adds a wonderful taste to this.

Layer in pan in this order: Lasagna, white sauce, small amount of tomato sauce, half of spinach, mushrooms, Mozzarella cheese, chicken, more white sauce. Repeat layers using cottage cheese with Mozzarella. Top with noodles, more sauce, rest of tomato sauce and a heavy layer of cheese.

Bake in a pre-heated 400°F oven, covered, for about 20 minutes, then uncovered until heated through.

This take a half day to prepare and it weighs about 10 pounds when complete, but it is fabulous. Remember, if you are concerned about the alcohol content, all the alcohol evaporates when the cooking takes place... you can just enjoy the subtle flavor of the vermouth.