CHICKEN AND MUSHROOM LASAGNA

Steps:

• Heat the olive oil in a large pan. Add garlic, onion, and mushrooms. Cook, stirring frequently, for 6 mins. Add the ground chicken, chicken liver, and prosciutto and cook over a low heat for 12 mins, until the meat has browned. 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. 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 béchamel sauce. Repeat process until dish is full. Finish with a layer of béchamel sauce. Sprinkle with cheese and bake in pre-heated oven at 375 degrees for 35 minutes until golden brown. Serve