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For this delicious alternative to a traditional dish, you can use any variety of mushroom such as oyster mushrooms or chanterelles.
Ingredients
Butter for greasing
14 sheets of pre-cooked lasagne
850 ml/1 ½ pints of white sauce
75 g/ 3 oz/ 1 cup grated parmesan cheese
Chicken and Mushroom Sauce:
2 tbsp. olive oil
2 garlic cloves, crushed
1 large onion, finely chopped
225 g/8 oz wild mushrooms, sliced
300 g/10 ½ oz/2 ½ cups of minced chicken
80 g/3 oz chicken livers, finely chopped
115 g/ 4oz Parma Ham (prosciutto) diced
150 ml/1 ¼ pint Marsala
1 tbsp. chopped fresh basil leaves
285 g/10 oz can chopped tomatoes
2 tbsp. tomato puree (paste) salt and pepper
To make the chicken ad wild 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 minced chicken, chicken livers and Parma ham and cook over a low heat for 12 minutes, until the meat has browned.
Stir the Marsala, tomatoes, basil and tomato puree 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 a further 15 minutes.
Lightly grease an ovenproof dish with butter. Arrange sheets of lasagne over the base of the dish, spoon over a layer of chicken and wild mushrooms sauce, then spoon over a layer of white sauce. Place another layer of lasagne sheets on top and repeat the process twice, finishing with a layer of white sauce. Sprinkle over the grated cheese and bake in a preheated oven at 190°C/375°F/Gas 5 for 35 minutes until golden brown and bubbling.
This dish can be made earlier in the day and then just baked in the oven. If the dish is cold before you bake it increase the cooking time to 45 minutes on Gas 6.
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