Served as main course. Non-vegetarian dish.

Italian

1 Onion, chopped

3 Cloves Garlic, crushed

1/3 cup Olive Oil

1/2 lb Chicken Livers, chopped

1/4 lb Prosciutto, chopped

2 cup Cooked Chicken, chopped

2 can Tomato paste (6 oz each)

1 can Peeled Tomatoes (15 oz)

2 can Herbed Tomato Sauce (1 lb)

1 cup Chicken Broth

1 cup Dry white Wine

1/4 teaspoon Salt optional

1/2 teaspoon Pepper, Basil and Oregano

1 lb Curly Lasagna about 20 pieces

1 lb Skim Milk Ricotta

1 3/4 cup Parmesan Cheese, grated

1/2 lb Mozzarella Cheese, sliced

Saute onion and garlic in oil in Dutch oven until tender. Add chicken livers and saute until browned. Add remaining ingredients except last 4. 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 9 1/2 x 2 1/2 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 degree F. oven 30 minutes or until bubbly.

Serves: 8

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