Name: Meat lasagne
Yield: 4 servings
Cuisine: Bake
Ingredients: 250.00 g pasta lasagne sheets; 30.00 ml oil; 60.00 g bacon rashers, chopped with rinds removed; 1.00 onion finely chopped; 1.00 carrots finely chopped; 1.00 celery stalks finely chopped; 1.00 garlic cloves, crushed; 250.00 g beef mince; 125.00 g chicken livers chopped; 30.00 ml tomato purée; 125.00 ml wine dry white; 125.00 ml stock beef; salt and freshly ground black pepper; 315.00 ml milk; bay leaves; 60.00 g butter; 60.00 g flour cake; salt and freshly ground black pepper; 125.00 g mozzarella cheese sliced; 30.00 ml parmesan cheese

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Ingredients (20)

250.00 g

pasta — lasagne sheets

BOLOGNESE SAUCE

30.00 ml	oil
60.00 g	bacon — rashers, chopped with rinds removed
1.00	onion — finely chopped
1.00	carrots — finely chopped
1.00	celery stalks — finely chopped
1.00	garlic — cloves, crushed
250.00 g	beef mince
125.00 g	chicken livers — chopped
30.00 ml	tomato purée
125.00 ml	wine — dry white
125.00 ml	stock — beef
	salt and freshly ground black pepper

BÉCHAMEL SAUCE

315.00 ml	milk
	bay leaves
60.00 g	butter
60.00 g	flour — cake
	salt and freshly ground black pepper
125.00 g	mozzarella cheese — sliced
30.00 ml	parmesan cheese

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Method:

1. 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.
2. Preheat the oven to 180 ºC and grease a rectangular ovenproof dish.
3. BOLOGNESE SAUCE: Heat oil in a very large saucepan. Add bacon and cook gently until fat begins to ooze from the bacon, stirring frequently.
4. 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.
6. BÉCHAMEL SAUCE: Infuse the milk in a small saucepan with a bay leaf.
7. In a heavy saucepan, melt the butter. Stir in the flour and cook for 2 minutes, stirring, over gentle heat. Remove from heat.
8. Gradually stir in milk. Return pan to heat. Stir until thick and smooth. Simmer gently for 10 minutes. Season with salt and pepper.
9. Add mozzarella and stir until the cheese has melted.
10. 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.