| 1/2 box | BARILLA Wavy Lasagne |
| 3 tablespoons | extra virgin olive oil, divided |
| 1 cup | onion, chopped |
| 2 cloves | garlic, minced |
| ½ cup | white wine |
| 1/2 cup | heavy cream |
| to taste | salt |
| to taste | freshly ground black pepper |
| 2 cans (28 ounces each) | Italian plum tomatoes |
| 1 tablespoon | fresh basil, chopped |
| 1 tablespoon | fresh oregano, chopped |
| 2 | eggs, slightly beaten |
| 1 container (15 ounces) | ricotta cheese |
| pinch | nutmeg |
| 3 cups | smoked mozzarella |
| 1 package (6 ounces) | fresh spinach, chopped |
| 3 cups (12 ounces) | cooked chicken, chopped |
| 1 cup | Romano cheese, grated, divided |
PREHEAT oven to 350. Spray a 13x9 inch baking dish with cooking spray.
BRING a large pot of water to a boil.
HEAT 2 tablespoons olive oil in a medium saucepan. Add onions and sauté until golden.
ADD garlic and sauté 1 additional minute. Add wine and cook until reduced by half.
ADD tomatoes, basil and oregano. Simmer 20 minutes. Remove from heat.
STIR in heavy cream. Season with salt and pepper; set aside.
COOK lasagne according to package directions. Drain and lay flat to separate.
HEAT remaining olive oil in a medium skillet. Add spinach and sauté until just wilted. Season with salt and pepper. Remove from heat.
COMBINE slightly beaten eggs, ricotta cheese and nutmeg in a medium bowl. Add 2 cups mozzarella, spinach and half of the Romano cheese. Mix well.
POUR 2 cups sauce in prepared baking dish. Place 3 lasagne sheets over sauce.
SPREAD spinach mixture over lasagna sheets. Sprinkle with half of the chicken. Pour 1-1/2 cups sauce over chicken.
REPEAT layers ending with pasta. Top with remaining sauce. Sprinkle with remaining mozzarella and Romano cheese.
BAKE 30-40 minutes