Ingredients:
8-10 lasagne sheets, green or white
75 gr (3 oz) (1 cup) freshly grated Parmesan cheese
butter salt and ground black pepper
springs of flat leaf parsley, to garnish
For the meat sauce:
45 ml (3 tbsp) olive oil
500 gr (1½ lb) lean minced (ground) beef
75 gr (3 oz) smoked bacon or pancetta, diced
130 gr (4½ oz) chicken livers, trimmed and chopped (optional)
1 onion, finely chopped
2 garlic cloves, crushed
150 ml (¼ pint) (⅔ cup) dry white wine (optional)
30-45 ml (2-3 tbsp) tomato purée (paste)
2 x 400 gr (14 oz) cans chopped tomatoes
45 ml (3 tbsp) single (light) cream
For the white sauce:
600 ml (1 pint) (2½ cups) milk
1 bay leaf
1 small onion, sliced
50 gr (2 oz) (¼ cup) butter
40 gr (1½ oz) (½ cup) plain (all-purpose) flour
freshly grated nutmeg
Directions:
Bring a large pan of water to the boil and blanch the pasta sheets, a few at a time, for at least 2 minutes, taking care to keep them separate. Stir the pasta during cooking to stop it sticking. Drain the blanched sheets and set them aside in a bowl of cold water.
Make the meat sauce. Heat the oil in a large frying pan. Add the minced beef and cook, stirring, until it is evenly browned. Add the bacon or pancetta and chicken livers, if using, and cook for 3-4 minutes.
Add the onion and garlic. Cook for 5 minutes more, until the onion has softened slightly. Stir in the wine, if using. Bring to the boil and cook until well reduced.
Stir in the tomato purée and tomatoes, with salt and pepper to taste. Bring to the boil, then lower the heat and simmer for 15-20 minutes until thickened. Stir in the cream, if using, and set aside.
While the meat sauce is simmering, make the white sauce. Pour the milk into a pan and add the bay leaf and sliced onion. Heat gently until the milk is just below boiling point, then remove the pan from the heat and leave to infuse for 10 minutes. Strain the milk into a jug (pitcher) and discard the bay leaf and onion.
Melt the butter in a pan and stir in the flour. Cook for 1 minute, stirring, then gradually whisk in the milk until the mixture boils and thickens to a smooth sauce. Season and add nutmeg to taste.
Drain the pasta sheets and pat them dry on a clean dishtowel or with kitchen paper. Lay them out to prevent them from sticking together.
Spread some meat sauce on the base of a rectangular baking dish. Top with a single layer of pasta sheets. Trickle over some white sauce and sprinkle with Parmesan. Repeat the layers until all the ingredients have been used, finishing with a layer made by swirling the last of the two sauces together. Sprinkle liberally with Parmesan.
Preheat the oven to 190̊C (375̊F - gas: 5) and bake the lasagne for about 30 minutes until bubbling and golden brown. Allow to stand for 10 minutes before cutting. Serve garnished with flat leaf parsley. Serves six.
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