Chicken And Mushroom Lasagna Recipe

Ingredients

Butter (greasing)

14 sheets lasagna, pre cooked

3 3/4 cups béchamel sauce

1 cup grated parmesan cheese

2 tbsp olive oil

2 garlic cloves, crushed

1 large onion, finely chopped

8 oz exotic mushrooms

2 1/2 cups ground chicken

3 oz chicken livers, finely chopped

4 oz prosciutto, diced

5/8 cup Marsala wine

1 tbsp chopped fresh basil

2 tbsp tomato paste

salt & pepper to taste

Preparation

Heat the olive oil in a large pan. Add garlic, onion, and mushrooms. Cook, stirring frequently, for 6 mins.

Add the ground chicken, chicken liver, and prosciutto and cook over a low heat for 12 mins, until the meat has browned.

Stir the Marsala wine, tomatoes, basil and tomato paste into the pan and cook for 4 mins. Season to taste with salt & pepper, cover, and simmer for 30 mins. Uncover the pan, stir, and simmer for another 15 mins.

Arrange sheets of lasagna over the base of a greased over proof dish - spoon a layer of chicken and mushroom sauce over lasagna, then a layer of béchamel sauce. Repeat process until dish is full. Finish with a layer of béchamel sauce. Sprinkle with cheese and bake in pre-heated oven at 375 degrees for 35 minutes until golden brown. Serve