Luxury Lasagne

This lasagna earns its name. Chicken livers and prosciutto sauteed with garlic form the base of a deeply savory meat sauce that also includes chopped cooked chicken, white wine, and a triple hit of tomato from paste, canned tomatoes, and herbed tomato sauce.

The chicken livers are what push this into luxury territory. Browned in olive oil, they add a velvety richness and almost pate-like depth to the sauce that ground beef can’t touch. If you’ve never used livers in a ragu before, this is the Bolognese tradition at work. They break down during the 25-minute simmer and melt into the sauce.

Three layers of ricotta, Parmesan, and that loaded sauce, all topped with sliced mozzarella that melts into a bubbly, stretchy blanket. Rinsing the cooked lasagna noodles with cold water makes them easy to handle and keeps them from sticking together while you build the layers.

Chef Tips

• Drain the lasagna noodles thoroughly. Excess water trapped between layers dilutes the sauce and makes the finished dish watery. Lay them flat on a towel if you have time.
• Chop the chicken livers small. Pea-sized pieces distribute evenly through the sauce and won’t surprise anyone who’s squeamish about organ meat.
• Let it rest 10 minutes after pulling from the oven. The cheese layers firm up just enough to hold clean slices instead of collapsing on the plate.

Variations

• Swap chicken livers for Italian sausage if livers aren’t your thing. You’ll lose some depth but gain a more familiar flavor.
• Add a bechamel layer between the ricotta and sauce for an even richer, more classic northern Italian approach.