Chicken And Mushroom Lasagna

• Butter (greasing)
• 14 sheets lasagna, pre cooked
• 3 3/4 cups bechamel sauce
• 1 cup grated parmesan cheese
• 2 tbsp olive oil
• 2 garlic cloves, crushed
• 1 large onion, finely chopped
• 8 oz exotic mushrooms
• 2 1/2 cups ground chicken
• 3 oz chicken livers, finely chopped
• 4 oz prosciutto, diced
• 5/8 cup Marsala wine
• 1 tbsp chopped fresh basil
• 2 tbsp tomato paste
• salt & pepper to taste

1. Heat the olive oil in a large pan. Add garlic, onion, and mushrooms. Cook, stirring frequently, for 6 mins.
2. Add the ground chicken, chicken liver, and prosciutto and cook over a low heat for 12 mins, until the meat has browned.
3. Stir the Marsala wine, tomatoes, basil and tomato paste into the pan and cook for 4 mins. Season to taste with salt & pepper, cover, and simmer for 30 mins. Uncover the pan, stir, and simmer for another 15 mins.
4. Arrange sheets of lasagna over the base of a greased over proof dish - spoon a layer of chicken and mushroom sauce over lasagna, then a layer of bechamel sauce. Repeat process until dish is full. Finish with a layer of bechamel sauce. Sprinkle with cheese and bake in pre-heated oven at 375 degrees for 35 minutes until golden brown. Serve

butter, lasagna, buechamel sauce, parmesan cheese, olive oil, garlic, onion, mushrooms, ground chicken, chicken livers, marsala wine, fresh basil, tomato, salt

Taken from www.epicurious.com/recipes/member/views/chicken-and-mushroom-lasagna-50047390 (may not work)