Ingredients

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

Directions

  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.
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NutritionView more

840Calories
Sodium78%DV1870mg
Fat88%DV57g
Protein104%DV53g
Carbs8%DV23g
Fiber4%DV1g

PER SERVING *

Calories840Calories from Fat510
% DAILY VALUE*
Total Fat57g88%
Saturated Fat19g95%
Trans Fat
Cholesterol325mg108%
Sodium1870mg78%
Potassium830mg24%
Protein53g104%
Calories from Fat510
% DAILY VALUE*
Total Carbohydrate23g8%
Dietary Fiber1g4%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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