• 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
This easy Italian recipe comes straight from Grandma’s kitchen!

Preparation:

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.

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

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.

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