Luxury Lasagna
By: Anonymous
Published: Friday, February 12, 2010 - 6:40pm

Ingredients




1 lrg onion, chopped
3 cloves garlic, crushed
cup olive oil
pound chicken livers, chopped
pound prosciutto, chopped
2 cups cooked chicken, chopped
2 cans tomato paste, (6 oz each) 1 cn peeled tomatoes, 
2 cans herbed tomato sauce, (1 lb ea)
1 cup chicken broth
1 cup dry white wine
teaspoon salt, optional
teaspoon pepper, basil and oregan
1 pound curly lasagna, about 20
1 pound skim milk ricotta
cup parmesan cheese, grated
pound mozzarella cheese, sliced

Preparation

1 Sauteeonion and garlic in oil in Dutch oven until tender. Add chicken livers and sauteeuntil browned. Add remaining ingredients except last 4. Bring to boil, cover and simmer, stirring occasionally, 25 minutes. Meanwhile, cook, and drain lasagna very well. 2 Rinse with cold water to make separation easier while working and drain again. 3 Pour a little sauce into 16 x 9-1/2 x 2-1/2 " baking dish (or 2 similar small dishes). Topwith a layer of lasagna. Spread with a third of the ricotta and sprinkle with a third of the Parmesan. Top with more sauce. Repeat layers twice. 4 Arrange mozzarella slices on top and bake in preheated 350 oven 30 minutes or until bubbly. 5 Serves 8-10.