Recipe - Luxury Lasagne

JUDI M. PHELPS (BNVX05A)
1 lg Onion; chopped
3 Cloves garlic; crushed
1/3 cup Olive oil
One half pound Chicken livers; chopped
One fourth pound Prosciutto; chopped
2 cup Cooked chicken; chopped
2 cn Tomato paste (6 ounce each)
1 cn Peeled tomatoes; 15 oz)
2 cn Herbed tomato sauce(1 pound ea)
1 cup Chicken broth
1 cup Dry white wine
One fourth teaspoon Salt; optional
One half teaspoon Each pepper, basil & oregano
1 pound Curly lasagna; about 20
pieces
1 pound Skim milk ricotta
1 Three fourths cup Parmesan cheese; grated
One half pound Mozzarella cheese; cut or sliced up

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 9One half x 2One half " 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 810.
Source: Recipe files.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini