INGREDIENTS (4 people)
- 1 lb lasagna sheets
- 1 lb ground beef
- 1 lb chicken livers, cleaned and chopped
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 1/2 cup dry white wine
- 1/2 cup tomato passata
- 1/2 cup beef or chicken broth
- 1/2 cup grated Parmesan cheese
- 1 cup béchamel sauce
- 2 tbsp extra-virgin olive oil
- Salt and black pepper to taste
For the Béchamel Sauce:
- 2 cups whole milk
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- Salt and nutmeg to taste
DIRECTIONS
- Preheat the oven to 375°F.
- In a large saucepan, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until they are soft and translucent.
- Add the ground beef and chicken livers to the pan, and cook until browned. Pour in the white wine, and let it reduce by half.
- Add the tomato passata and broth to the pan, and bring to a simmer. Season with salt and pepper to taste.
- Let the sauce cook over low heat for about 1 hour, stirring occasionally.
- Meanwhile, prepare the béchamel sauce: In a small saucepan, melt the butter over low heat.
- Add the flour, and whisk to combine. Cook the mixture for a minute or two, stirring constantly.
- Gradually whisk in the milk, and bring the mixture to a simmer. Cook until the sauce has thickened and coats the back of a spoon.
- Season the béchamel sauce with salt and nutmeg to taste.
- Cook the lasagna sheets in a large pot of salted boiling water until al dente. Drain and set aside.
- To assemble the dish, spread a thin layer of meat sauce on the bottom of a large baking dish. Top with a layer of lasagna sheets.
- Spoon a layer of meat sauce on top of the lasagna sheets, followed by a layer of béchamel sauce. Sprinkle with Parmesan cheese.
- Repeat the layers until all the ingredients are used up, ending with a layer of béchamel sauce and Parmesan cheese/
- Cover the baking dish with aluminum foil and bake for about 25-30 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the top is golden brown and bubbling.
- Let the dish rest for a few minutes before serving.
