Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-JUDI M. PHELPS (BNVX05A)
1 lg Onion; chopped
3 Cloves garlic; crushed
1/3 c Olive oil
1/2 lb Chicken livers; chopped
1/4 lb Prosciutto; chopped
2 c Cooked chicken; chopped
2 cn Tomato paste (6 oz each)
1 cn Peeled tomatoes; 15 oz)
2 cn Herbed tomato sauce(1 lb ea)
1 c Chicken broth
1 c Dry white wine
1/4 ts Salt; optional
1/2 ts Each pepper, basil oregano
1 lb Curly lasagna; about 20
-pieces
1 lb Skim milk ricotta
1 3/4 c Parmesan cheese; grated
1/2 lb Mozzarella cheese; sliced

Saute onion and garlic in oil in Dutch oven until tender. Add chicken
livers and saute until browned.
Add remaining ingredients except last 4. Bring to boil, cover and
simmer, stirring occasionally, 25 minutes. Meanwhile, cook, and drain
lasagna very well.
Rinse with cold water to make separation easier while working and
drain again. 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.
Arrange mozzarella slices on top and bake in preheated 350 oven 30
minutes or until bubbly. Serves 8-10.
Source: Recipe files.

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