Instructions

To make the Bolognese Sauce: Heat the butter in a large pot over medium-high heat. Add the bacon and ham and cook, stirring often, until light brown, about 10 minutes. Add the ground meats and cook over high heat, stirring constantly, until well browned, about 20 minutes. Add the onions, carrots, celery, and mushrooms and cook, stirring often, until soft, about 5 minutes. Add the garlic, cloves, and nutmeg and cook for 2 minutes. Add the tomato paste and cook for 2 minutes. Add the wine and cook until almost evaporated. Add the Chicken Stock and simmer over medium-high heat until the sauce is thickened and flavorful, 45 minutes to 1 hour. Add the salt and black pepper. Add the chicken livers and cook 5 minutes. Stir in the cream and parsley and adjust the seasonings. Set aside until ready to assemble the lasagna.

Preheat the oven to 350?F.

To make the Bechamel Sauce: Melt the butter in a medium saucepan over low heat and stir in the flour, stirring constantly, until smooth, about 2 minutes. Slowly whisk the milk into the flour, stirring vigorously to blend. Increase the heat to high and quickly bring to a boil for 1 minute, stirring constantly. Allow the sauce to cook for another 5 minutes on medium heat, or until the floury taste is gone. Remove from the heat and add the salt and nutmeg.

Butter a 9x13-inch baking dish. Spoon 1/2 cup of the Bolognese Sauce onto the bottom of the dish. Cover with a layer of fresh pasta sheets. Top the pasta with another layer of meat sauce (making certain that the pasta is completely covered), then a layer of Bechamel Sauce, followed by a light dusting of Parmesan. Repeat the layering, using all of the ingredients and ending with a topping of Bechamel Sauce and Parmesan.

Bake the lasagna until it is bubbling and golden brown, about 1 hour. Let the lasagna rest for 10 minutes before serving.

Makes 6 to 8 servings