Lasagna alla carbonara

15 no-cook lasagna nooles
4 tbsp. butter
6 cloves minced garlic
2 ¼ c. heavy cream
1 tsp. kosher salt
1 tsp. black pepper
¼ c. pecorino cheese
1 c. grated parmesan cheese
2 c. shredded mozzarella cheese
1 c. chopped pancetta

1 ½ c. chopped roasted chicken
1 ½ c. frozen peas
1 tsp. dried basil

Heat olive oil in a small skillet. Sautée half the garlic; add pancetta and chicken. Cooked through. Remove and drain meat on paper towel. Use drippings as base for sauce.

Sauce: Pour drippings into sauce pot. Add butter, and cook on medium heat until it begins to melt. Add remaining garlic, cream, salt, pepper, pecorino, and parmesan cheeses. Stir well, then add in one cup of the mozzarella cheese. Stir often until sauce begins to thicken, roughly ten minutes.

Preheat oven to 375 degrees.

Once sauce has thickened, ladle some into lasagna pan, enough to lightly coat the bottom of the dish. Place layer of lasagna noodles on the bottom. Add layer of meat, peas, more grated parmesan cheese, and a bit more mozzarella cheese on the top. Ladle more sauce, and repeat with three more layers: noodles, meat. and cheese, then sauce. Cover with the last few sheets of lasagna noodles, and cover the top with the cheese sauce. Sprinkle with any remaining mozzarella cheese.

Cover with aluminum foil and cook for 25 minutes. Then remove the foil, and place back in the oven, cooking uncovered for an additional 5-10 minutes. Let cool for about 15 minutes.