White Chicken Basil Lasagne

White lasagnes are made using a cream based sauce instead of a tomato sauce. My little guy with IBS tolerates them much better than tomato sauces. All conversions for gluten free are in purple.

Ingredients:
3/4 cup mozzarella cheese, shredded   
1/2 cup frozen or 2 handfuls fresh spinach
1 chicken breast       
2 slices of bacon or 2 slices gluten free bacon
1 tablespoon extra virgin olive oil   
1 shallot), minced
1 garlic clove (medium), minced   
1/4 cup dry white wine or chicken broth
1/2 tablespoon dry basil   
1/8 teaspoon ground thyme
salt and freshly ground pepper   
3 tablespoons Parmesan & Romano cheese
2 tablespoons bread crumbs or gluten free bread crumbs   
1 large egg
3 tablespoons heavy whipping cream   
1-2 boxes lasagne noodles or gluten free lasagna noodles
1/2 cup heavy whipping cream   
1/2 cup basil pesto sauce or gluten free basil pesto sauce
1/4 cup chicken stock

If using frozen spinach, begin to defrost. If using fresh, wash, drain, pat dry and roughly chop.
Place chicken breast in a sauce pan covered with water by about 1-2 inches. Bring to a boil and cook for 15 minutes. It's okay if it's a little pink, as it will be cooked for additional time later on. Drain and set aside to cool.

Fry bacon in a large skillet, not crispy, but done. While it is cooking, coarsely chop the chicken breast and set aside. Remove bacon and set aside to cool. To the bacon drippings in the skillet, add the shallots, garlic, chopped chicken, spinach, and wine; stir. Sauté until onion is tender, wine is almost cooked out, and if using, until fresh spinach is wilted. Add chopped bacon and seasonings; stir; and cook for about 2 minutes.

Add chicken mixture and all remaining ingredients, including the remaining oil, to a food processor and pulsate until incorporated. It should be paste-like. Bring a very large pot of water to a boil; add 1 tablespoon oil; then about 20 lasagna noodles; cook for 10 minutes.

Preheat oven to 350°F. Oil a 9x9 inch casserole dish; layer noodles then spread some spinach mixture (no need to cover the entire noodles); then repeat until about 5-6 noodle layers high, ending with noodles. Whisk sauce ingredients together in a bowl and pour over the top (it's okay if it's runny), allowing the sauce to drip down the sides and to the bottom of the dish. Sprinkle the top with mozzarella cheese. Bake for 40 minutes. Allow to cool at room temperature about 15 minutes before slicing. Slice with a serrated knife.