Ingredients: 14 sheets precooked lasagne butter, for greasing 3 3/4 cups bechamel sauce 1 cup grated Parmesan cheese Chicken & Mushroom Sauce: 2 tablespoons olive oil 2 garlic cloves, finely chopped 8 ounces mushrooms, sliced 2 1/2 cups ground chicken 3 ounces chicken livers, finely chopped 4 ounces prosciutto, diced 5/8 cup Marsala 10 ounce can chopped tomatoes 1 tablespoon chopped fresh basil leaves 2 tablespoons tomato paste salt and pepper Directions:1. To make the sauce, heat the olive oil in a large pan. Add the garlic, onion and mushrooms and cook, stirring frequently, for 6 minutes. 2. Add the ground chicken, chicken livers and prosciutto and cook over a low heat for 12 minutes, until the meat has browned. 3. Stir the Marsala, tomatoes, basil, and tomato paste into the pan and cook for 4 minutes. 4. Season to taste, cover, and simmer for 30 minutes. Uncover the pan, stir, and simmer for an additional 15 minutes. 5. Arrange sheets of lasagne over the base of a greased ovenproof dish, spoon a layer of chicken and mushroom sauce over the lasagne, then add a layer of bechamel sauce. 6. Place another layer of lasagne on top and repeat the procces twice, finishing with a layer of bechamel sauce. 7. Sprinkle with the grated cheese and bake in a preheated oven at 375 F for 35 minutes until golden brown and serve. |