Gratinata Sauce:

• 3 tbsp butter
• 2 tablespoons minced garlic
• 3 tablespoons marsala wine
• 2 cups heavy cream
• 1 cup grated parmesan cheese
• 1/2 cup milk
• 1/4 cup vodka
• 1/4 cup water
• 1/2 teaspoon chicken bullion
• 1 tablespoon cornstarch
• 1 tablespoon Dijon mustard
• 2 teaspoons minced fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon minced fresh thyme
• 1/4 teaspoon ground cayenne pepper
• 1 lb penne rigate cooked
• 12 medium shrimp peeled and deveined
• 2 skinless chicken breasts
• 1/2 cup Prosciutto about 2 ounces thick-sliced, chopped

Topping:

• 3 tablespoons grated parmesan cheese
• 1 1/2 teaspoons paprika
• 4 sprigs rosemary (garnish)

Directions:

1. Preheat bbq grill to high and preheat oven to 500F.
2. Prepare gratinata sauce by melting 3 tbsp of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat.
3. Cook past following directions on the package (7-9 minutes in boiling water – until al dente). Strain pasta and set it aside when it's done.
4. Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper. Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.
5. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbsp of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbsp of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbsp of this mixture over the top of each serving. Bake the dishes for 10-12 minutes, or until tops begin to brown.

Sauce:

• 2 tablespoons (1/4 stick) unsalted butter
• 1/4 cup all purpose flour
• 2 1/2 cups reduced-fat (2%) milk
• 1/2 cup dry white wine
• 1 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt

Spinach:

• 2 tablespoons olive oil
• 1/2 cup finely chopped shallots
• 4 large garlic cloves, finely chopped
• 3 6-ounce packages baby spinach

Lasagna:

• 15 no-boil 7x3 1/2-inch lasagna noodles (from two 9-ounce packages)
• 3 1/2 cups fresh ricotta cheese (28 ounces)
• 1 cup freshly grated Parmesan cheese
• 1/2 teaspoon finely grated lemon peel
• 1 large egg
• 2 cups coarsely grated Italian Fontina cheese (8 to 9 ounces), divided
• Herb Pesto

Sauce:

1. Melt butter in heavy large saucepan over medium heat. Add flour and whisk 1 minute (do not brown). Add milk and wine and whisk until smooth. Cook until sauce thickens and comes to boil, whisking constantly, 4 to 5 minutes.
2. Remove from heat. Whisk in Parmesan cheese and salt. Season sauce to taste with pepper. DO AHEAD Sauce can be made up to 1 day ahead. Cover and chill.

Spinach:

1. Heat oil in large pot over medium-high heat. Add shallots and garlic. Sauté until shallots soften, about 2 minutes.
2. Add all spinach (pot will be full). Cook spinach until wilted but still bright green, tossing often, about 3 minutes.
3. Using tongs, transfer spinach to large sieve set over bowl; reserve pot. Press out excess liquid from spinach. Drain 10 to 15 minutes longer.
4. Return drained liquid from spinach to reserved pot. Boil until liquid is reduced to glaze. Return spinach to pot and toss 1 minute. Remove spinach from heat. Mix in 1 1/2 cups sauce. Season spinach to taste with pepper.

Lasagna:

1. Place noodles in large bowl. Fill bowl with hot tap water. Soak noodles until pliable, stirring occasionally to separate, about 15 minutes. Place large sheet of parchment paper on work surface. Transfer noodles to parchment in single layer, shaking off excess water.
2. Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Mix ricotta, Parmesan, and lemon peel in medium bowl. Season to taste with salt. Mix in egg.
3. Spread 1/2 cup sauce thinly over bottom of prepared dish. Top with 3 noodles, arranged side by side and covering most of bottom of dish. Spread half of spinach mixture over (about 1 1/2 cups). Sprinkle with 1/3 cup Fontina. Top with 3 noodles and half of ricotta mixture (generous 13/4 cups). Drop half of pesto over by teaspoonfuls, spacing drops evenly apart. Continue layering with 3 noodles, remaining spinach mixture, 1/3 cup Fontina, 3 more noodles, remaining ricotta mixture, then remaining pesto. Top with last 3 noodles. Spread remaining sauce over; sprinkle with remaining Fontina. Cover dish with buttered foil.
4. Bake lasagna until heated through and bubbling at edges, 50 to 55 minutes. Remove from oven. Remove foil from dish.
   Preheat broiler. Broil lasagna until top is browned in spots, turning dish occasionally for even browning, about 4 minutes. Let stand 15 minutes to set up.

Herb Pesto