Luxury Lasagne
Yield
8 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 3 | cloves |
garlic
crushed |
|
| 79 | ml |
olive oil
|
|
| 226.8 | g |
chicken livers
chopped |
|
| 113.4 | g |
prosciutto
chopped |
*
|
| 473 | ml |
chicken
cooked, chopped |
|
| 346.8 | ml/g |
tomato paste
|
|
| 433.5 | ml/g |
tomatoes, canned
peeled |
|
| 2 | cans |
tomato sauce
herbed |
*
|
| 237 | ml |
chicken broth
|
|
| 237 | ml |
white wine
dry |
*
|
| 1.3 | ml |
salt
optional |
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
basil
|
*
|
| 2.5 | ml |
oregano
|
|
| 453.6 | g |
lasagna noodles
about 20 pieces |
|
| 453.6 | g |
ricotta cheese
skim milk |
|
| 414 | ml |
Parmesan cheese
grated |
|
| 226.8 | g |
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.
