Chicken Lasagna alla Bolognese

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• 1 tablespoon olive oil
  Ingredient note

  Source: 1 tablespoon olive oil
• 1 each small onion (chopped)
  Ingredient note

  Source: 1 small onion (chopped)
• 1 each celery stalk (chopped)
  Ingredient note

  Source: 1 celery stalk (chopped)
• 1 each medium carrot (chopped)
  Ingredient note

  Source: 1 medium carrot (chopped)
• 4 cloves garlic (minced)
  Ingredient note

  Source: 4 cloves garlic (minced)
• 2 ounce pancetta (chopped)
  Ingredient note

  Source: 2 ounce pancetta (chopped)
• 1 pound ground chicken
  Ingredient note

  Source: 1 pound ground chicken
• 1 teaspoon dried oregano
  Ingredient note

  Source: 1 teaspoon dried oregano
• ½ teaspoon red chili flakes
  Ingredient note

  Source: ½ teaspoon red chili flakes
• 1 tablespoon tomato paste
  Ingredient note

  Source: 1 tablespoon tomato paste
• ½ cup dry white wine
  Ingredient note

  Source: ½ cup dry white wine
• ¼ cup chopped basil
  Ingredient note

  Source: ¼ cup chopped basil
• 1 cup chicken broth
  Ingredient note

  Source: 1 cup chicken broth
• 2 cup crushed tomatoes
  Ingredient note

  Source: 2 cup crushed tomatoes
• ½ teaspoon salt (or to taste)
  Ingredient note

  Source: ½ teaspoon salt (or to taste)
• ¼ teaspoon pepper (or to taste)
  Ingredient note

  Source: ¼ teaspoon pepper (or to taste)
• 2 cups ricotta cheese (500 ml)
  Ingredient note

  Source: 2 cups ricotta cheese (500 ml)
• 2 cups mozzarella cheese
  Ingredient note

  Source: 2 cups mozzarella cheese
• 1 each egg
  Ingredient note

  Source: 1 egg
• 9 each lasagna noodles (uncooked)
  Ingredient note

  Source: 9 lasagna noodles (uncooked)
• As Needed Black pepper
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Make Bolognese Sauce: In a large pot heat the olive oil over medium high heat. Add the onion, celery, carrot, garlic and pancetta to the pot and saute for about 5 minutes until onion is soft and translucent.
2. Add the ground chicken to the pot and break it up using a wooden spoon so that it crumbles. Cook it for another 5 minutes until the ground chicken is no longer pink.
3. Add the oregano, chili flakes, tomato paste and stir. Add the wine and basil and cook for 3 more minutes, stirring occasionally. Finally add in the chicken broth and crushed tomatoes and season with salt and pepper as needed. Bring to a boil, turn down the heat and let simmer for 20 minutes.
4. Preheat oven to 375℉.
5. Prepare Cheese: In a bowl combine together the ricotta, 1½ cup of the mozzarella cheese and the egg. Set aside.
6. Assemble Lasagna: Spread a couple ladles of the bolognese sauce in the bottom of a ceramic 13x9 baking dish. Arrange 3 noodles over the bolognese sauce; top with a couple more ladles of the sauce, then top with 1/3 of the cheese mixture, trying to spread it around a bit. Repeat with another 3 lasagna noodles, sauce, cheese, 3 more lasagna noodles, sauce and last of the cheese. Sprinkle the remaining ½ cup of mozzarella cheese over the top.
7. Bake: Bake for about an hour until the noodles are cooked through. If you're using fresh lasagna noodles, it will take less cooking time, about 35 to 45 minutes.
8. Let the lasagna cool for a few minutes before cutting into it. Feel free to garnish it with fresh parsley or basil and Parmesan cheese.