Ingredients: |
Ingredients: Butter, for greasing
14 sheets precooked lasagna
3 3/4 cups béchamel sauce
1 cup grated Parmesan cheese
Chicken & Mushroom Sauce:
2 Tbsp. olive oil
2 garlic cloves, crushed
1 large onion, finely chopped
8 ounces exotic mushrooms, sliced
2 1/2 cups ground chicken
7 ounces prosciutto, diced
5/8 cup Marsala
10 ounce can chopped tomatoes
1 Tbsp. chopped fresh basil leaves
1 Tbsp. tomato paste
salt & pepper
Béchamel Sauce:
8 Tbsp. butter
1 cup flour
5 cups warm milk
8 Tbsp. finely chopped onion
20 white peppercorns
8 parsley sprigs
Salt
Dried thyme
Grated nutmeg
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Directions: |
Directions:Béchamel Sauce:
Melt butter, stir in flour. Cook, stirring for 2 minutes.
Gradually stir in warm milk.
Add chopped onion, peppercorns and parsley and season with salt, thyme & nutmeg.
Simmer, stirring, for 15 minutes.
Strain before using.
Chicken & Mushroom Sauce:
Heat the olive oil in a large saucepan.
Add the garlic, onion, and mushrooms and cook, stirring frequently, for 6 minutes.
Add the ground chicken and prosciutto and cook over a low heat for 12 minutes, until the meat has browned.
Stir in the Marsala, tomatoes, basil, and tomato paste into the mixture in the pan and cook for 4 minutes.
Season to taste with salt and pepper, cover and simmer for 30 minutes. Uncover the pan, stir and simmer for an additional 15 minutes.
Preheat oven to 375º
Lightly grease an ovenproof dish with butter. Arrange sheets of lasagna over the base of the dish, spoon a layer of chicken & mushroom sauce over the lasagna, then add a layer of béchamel sauce. Place another layer of lasagna on top and repeat the process twice, finishing with a layer of béchamel sauce.
Lightly sprinkle with the grated cheese and bake for 35 minutes or until golden brown & bubbling.
Serve immediately. |
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