Luxury Lasagne

Submitted by Jackobs

YIELD

8 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

1

LARGE ONIONS
chopped

3

CLOVES GARLIC
crushed

⅓

CUP OLIVE OIL

½

POUND CHICKEN LIVERS
chopped

¼

POUND PROSCIUTTO
chopped *

2

CUPS CHICKEN
cooked, chopped

12

OUNCES TOMATO PASTE

15

OUNCES TOMATOES, CANNED
peeled

2

CANS TOMATO SAUCE
herbed *

1

CUP CHICKEN BROTH

1

CUP WHITE WINE
dry *

¼

TEASPOON SALT
optional

½

TEASPOON BLACK PEPPER

½

TEASPOON BASIL *

½

TEASPOON OREGANO

1

POUND LASAGNA NOODLES
about 20 pieces

1

POUND RICOTTA CHEESE
skim milk

1 ¾

CUPS PARMESAN CHEESE
grated

½

POUND MOZZARELLA CHEESE
sliced

Directions

Sauté onion and garlic in oil in Dutch oven until tender.

Add chicken livers and sauté until browned.

Add remaining ingredients except last four.

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 9½ x 2½ 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℉ (180℃) F oven 30 minutes or until bubbly.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 393g (13.9 oz)

Amount per Serving

Calories 644 46% of calories from fat

% Daily Value *

Total Fat 33g 51%

Saturated Fat 14g 71%

Trans Fat 0g

Cholesterol 258mg 86%

Sodium 867mg 36%

Total Carbohydrate 14g 14%

Dietary Fiber 5g 20%

Sugars g

Protein 94g

Vitamin A 112% • Vitamin C 45%

Calcium 65% • Iron 44%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free, Good source of fiber