Up at the Villa Lasagna
Source of Recipe
Internet
List of Ingredients
SAUCE:
1 large onion, chopped
3 garlic cloves, crushed
1/3 cup olive oil
1/2 pound chicken livers, chopped
2 cups cooked chicken, chopped
2 cans (1 pound each) herbed tomato sauce
1 can (15 ounce) peeled tomatoes
2 cans (6 ounces each) tomato paste
1 cup chicken broth
1 cup dry white wine
1/4 pound prosciutto, chopped
1/2 teaspoon pepper
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon salt (optional)
TO ASSEMBLE:
1 pound curly lasagna (about 20 pieces)
1 pound skim milk ricotta
1 3/4 cups Parmesan cheese, grated
1/2 pound Mozzarella cheese, sliced
Recipe
SAUCE:
Saute onion and garlic in oil in Dutch oven until tender.
Add chicken livers and saute until browned.
Add remaining sauce ingredients. Bring to boil, cover and simmer, stirring occasionally, 25 minutes.
ASSEMBLE:
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 a 16 x 9-1/2 x 2-1/2-inch baking dish (or 2 similar small dishes). Top with 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 degree F oven 30 minutes or until bubbly.
Serves 8-10
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