GORGONZOLA LASAGNA DREAM WITH CHICKEN, MUSHROOMS, AND FRIED SAGE

In a large frying pan with sides, heat 3 tablespoons of the olive oil over medium high heat and sauté onions and garlic until soft and fragrant. Add mushrooms and sage and continue to cook until mushrooms are lightly browned, about 5 minutes. Season with salt and pepper and add 3 cups of the heavy cream. Bring to a boil and cook for 8 minutes allowing the cream to reduce and thicken.

While the sauce is reducing, heat the remaining tablespoon of olive oil in a small frying pan over medium heat. Add the walnuts and cook until toasty brown, about 3 minutes.

Add the toasted walnuts, gorgonzola cheese, and chicken to the sauce.

Pour remaining ½ cup heavy cream into a 9” x 13” baking dish. Top the cream with 4 of the lasagna noodles, overlapping slightly. Spread ⅓ of the gorgonzola sauce over the noodles. Sprinkle with ⅓ of the chopped red pepper and top with 2 cups of the spinach. Repeat these layers 2 more times pressing lightly to push the spinach down. End with a layer of noodles and top final layer with the full can of chopped tomatoes and sprinkle with the Fontinella cheese.

Preheat oven to 375 degrees. Bake for 20-25 minutes until the Fontinella is melted and lightly browned. Cover with foil and bake another 20 minutes until the noodles are tender throughout when the lasagna is pierced with a knife.

Let rest for 10 minutes before cutting. Melt butter in small skillet and add remaining sage leaves and cook until butter is browned and sage leaves are crisp. Slice the lasagna into squares and garnish with fried sage. Devour.