In a large saucepan of boiling water, cook lasagne sheets, in two batches, for approximately 10 minutes or until just tender. Drain thoroughly. Spread out on a tea towel.Preheat the oven to 180 ºC and grease a rectangular oven proof dish.BOLOGNAISE SAUCE: Heat oil in a very large saucepan. Add bacon and cook gently until fat begins to ooze from the bacon, stirring frequently. Add onion, carrot, celery and garlic to pan and cook until beginning to brown. Add mince and cook stirring until browned. Stir in chicken livers and cook for a few minutes, stirring frequently, until they are no longer pink. 5. Stir in tomato purée, wine and stock, season and cover pan. Cook gently for 30 to 40 minutes. BÉCHAMEL SAUCE: Infuse the milk in a small saucepan with a bay leaf. In a heavy saucepan, melt the butter. Stir in the flour and cook for 2 minutes, stirring, over gentle heat. Remove from heat. Gradually stir in milk. Return pan to heat. Stir until thick and smooth. Simmer gently for 10 minutes. Season with salt and pepper. Add mozzarella and stir until the cheese has melted. TO ASSEMBLE: Arrange a layer of lasagne over the base of the dish. Spoon over half the meat sauce. Cover with lasagne. Add half the cheese sauce. Repeat sequence of layers and sprinkle Parmesan cheese over the top. Bake in preheated oven for 30 to 40 minutes.Recipe reprinted with permission of Chalmar Beef. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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