(8 votes, average: 4.63 out of 5)
Loading ...Chicken and Mushroom Lasagna
This easy Italian recipe comes straight from Grandma’s kitchen!
Ingredients:
butter, for greasing
14 sheets precooked lasagna
4 cups bechamel sauce
1 cup grated Parmesan cheese
Chicken & Mushroom Sauce:
2 tbsp olive oil
2 garlic cloves, crushed
1 large onion, finely chopped
8 oz mushrooms, sliced
2 1/2 cups ground chicken
3 oz chicken livers, finely chopped
4 oz prosciutto, diced
5/8 cup Marsala
10 oz can chopped tomatoes
1 tbsp chopped fresh basil
2 tbsp tomato paste
salt and pepper
Preparation:
1 - To make the sauce, heat the olive oil in a large pan. Add the garlic, onion, and mushrooms and cook, stirring frequently for 6 minutes.
2 - Add the ground chicken, chicken livers, and prosciutto and cook over a low heat for 12 minutes, until the meat has browned.
3 - Stir the Marsala, tomatoes, basil, and tomato paste into the pan and cook for 4 minutes. Season to taste, cover, and simmer for 30 minutes. Uncover the pan, stir, and simmer for an additional 15 minutes.
4 - Arrange sheets of lasagna over the base of a greased ovenproof dish, spoon a layer of chicken and mushroom sauce over the lasagna, then add a layer of bechamel sauce. Place another layer of lasagna on top and repeat the process twice, finishing with a layer of bechamel sauce. Sprinkle with the grated cheese and bake in a preheated oven at 375F for 35 minutes until golden brown. Serve.
Servings - 4
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