Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         onion -- chopped
   3      cloves        garlic -- crushed
     1/3  cup           olive oil
     1/2  pound         chicken livers -- chopped
     1/4  pound         prosciutto -- chopped
   2      cups          cooked chicken -- chopped
   2      cans          tomato paste -- (6 oz each)
   1      can           peeled tomatoes -- 15 oz)
   2      cans          herbed tomato sauce -- (1 lb ea)
   1      cup           chicken broth
   1      cup           dry white wine
     1/4  teaspoon      salt -- optional
     1/2  teaspoon      pepper -- basil and oregano
   1      pound         curly lasagna -- about 20
   1      pound         skim milk ricotta
   1 3/4  cups          parmesan cheese -- grated
     1/2  pound         mozzarella cheese -- sliced

Preparation:

Sauté‚onion and garlic in oil in Dutch oven until tender. Add chicken livers and sauté‚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 " baking dish (or 2 similar small dishes). Topwith 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 oven 30 minutes or until bubbly. Serves 8-10. Source: Recipe files.