SHARON’S CHICKEN LIVER LASAGNE

SHARON’S CHICKEN LIVER LASAGNE
garlic oil
1 small onion
2 x 500g chicken livers (I used Rainbow)
1 packet bacon
1 packet mushrooms
2 x 50 g tomato paste
2 teaspoons Maggie Garlic and Chilli sauce
dash of Worcestershire sauce
pinch of origanum
pinch of mixed herbs
3 tablespoons peach chutney
red wine
water
lasagna sheets

White Sauce:
butter
flour
milk
cream
salt and pepper to taste

Fry onion in little garlic oil. Add Bacon and fry till almost done.
Add Chicken livers and fry until almost done.
Add mushrooms, tomato paste and a little origanum.
Add a little mixed herbs, the Maggie Garlic and chilli sause.
Add a little Worcestershire, some chutney to taste.
Add some red wine and some water.
Cook for 15 mins on low.
Layer the lasagna sheets and chicken liver mix.
NB: Do not be scared to add some of the liquid if you do so the lasagne sheets will cook soft.
Bake in oven at 180°C for half an hour.
Top with white sauce and bake in oven for another half an hour.
Enjoy!

Recipe and photo: Sharon Naude