|Tomatoes||16 Ounce, cut up|
|Tomato sauce||15 Ounce|
|Boiled ham slice||2 , diced|
|Chopped mushrooms||3 Ounce, drained|
|Marsala wine/Dry red wine||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried rosemary leaves||1 Teaspoon, crushed|
|Dried sage leaves||1⁄2 Teaspoon, crushed|
|Lasagne noodles||6 Ounce, cooked|
|Diced mozzarella cheese||6 Ounce (About 1.5 Cups)|
|Grated romano cheese||1 1⁄2 Cup (24 tbs)|
|Cottage cheese/Ricotta||1 1⁄2 Cup (24 tbs), drained|
|Diced cooked chicken||2 Cup (32 tbs)|
In large skillet combine first 9 ingredients. (Electric skillet 250°.)
Simmer, uncovered, till slightly thickened, 15 to 20 minutes.
Remove bay leaf.
Spoon a third of the sauce into a 9x9x2-inch baking pan.
Place 3 or 4 lasagne noodles over it.
Layer half the cheeses and chicken atop noodles.
Spoon 1/3 more sauce over.
Repeat layers of noodles, cheese, chicken, and sauce.
Line electric skillet with heavy foil, or use low rack.
Place pan on foil.
Cover, leaving vent open.
Bake at 350° for 45 minutes.
Uncover; let stand 10 to 15 minutes before serving.