Pier Angeli's Lasagne Gemelle

Pier Angeli's Lasagne Gemelle

Sauce:
One 5 1/2 to 6 pound stewing chicken, jointed
2 cups fresh mushrooms, sliced or two 3-ounce cans chopped mushrooms
1 (No. 2 1/2) can tomato puree (3 1/2 cups or 27-29 ounce can)
2 (No. 2 1/2) cans solid pack tomatoes (7 cups or two 27-29 ounce cans)
1 (6-ounce) can tomato paste
1 tbsp. salt
1/2 tsp. pepper
1-2 cloves garlic (if desired)
1 tsp. oregano

Put chicken in a pot with the other ingredients and simmer until meat separates from bone. (If canned mushrooms are used, include their juice.) Lift out chicken. Discard skin and bones. Break chicken into bite-sized pieces. Cool sauce, which should have consistency of good gravy, and skim off excess fat. Add chicken.

Filling:
6 hard cooked eggs, finely chopped
1 pound Mozzarella cheese, sliced thin
12 thin slices Prosciutto ham
1/4 pound grated Parmesan cheese

Cook a one pound package of lasagne according to instructions on package. Drain, rinse in large pan of cold water, lay on wax paper. Oil a rectangular (9x16x3) baking dish. Put a thin layer of sauce on the bottom, then layers of lasagne, ham, sauce, lasagne, cheese and eggs, sauce, lasagne, in that order until dish is full. Top layer should be lasagne. Spread with more sauce and sprinkle generously with cheese. Bake about 3/4 hour at 350 degrees F. Cut in squares and top with hot sauce and more cheese. Freeze leftovers. Serves 8.