Lasagne al Forno
	Pasta   4 sheets    lasagne (20x30)   Ragu   1 Tbs    butter   2 rashers    bacon   1 clove    garlic   1 medium    carrots   1 stick    celery   1 medium    onions   250 g    pork, lean minced   500 g    beef, lean minced   250 g    ham, diced   1 Tbs    tomato paste   .5 tsp    oregano, dried   1 cup    beef stock   100 g    chicken livers, trimmed and chopped     salt & pepper   Béchamel   1 Tbs    butter   1 Tbs    plain flour   2 cups    milk, warm   1 pinch    salt   1 pinch    nutmeg, ground   Cheese   .5 cups    parmesan cheese, grated   2 cups    ricotta cheese   40 g    butter     1 For the ragu: In a large frying pan, melt butter over medium-high heat. Sauté bacon, carrot, celery and onion until onion is translucent. Stir in pork, beef and ham, and cook until browned. Stir in tomato paste, oregano and beef stock. (Reserve the chicken livers for later.) Season with salt and pepper, reduce heat to low, cover and simmer 20 minutes. 2 For the béchamel: While the ragu is simmering, combine butter and flour in a medium saucepan over medium-low heat. Whisk to make a roux. Remove from heat, let rest one minute, then whisk in warm milk. Return to heat, simmer 10 minutes, stirring constantly, until thickened. Season with salt and nutmeg. Remove from heat. 3 To finish the ragu: Stir the chicken livers into the simmering sauce. Cook 1 minute, remove from heat and set aside. 4 Preheat oven to 200 °C. Grease a 20 x 30 baking dish. 5 To assemble lasagne: Place one pasta sheet in bottom of prepared baking dish. Spread one-third of the ragu, one-quarter of the béchamel, one-third of the ricotta, and one-quarter of the parmesan over the pasta. Repeat layers twice. Top with remaining béchamel and parmesan and dot with butter. 6 Defrost well before baking in preheated oven 30 minutes, until top is golden brown.   Servings: 6 Yield: 1 off 20cm x 30cm dish Preparation time: 1 hour Cooking time: 30 minutes Ready in: 1 hour and 30 minutes   Copyright © 2006, The Gourmet Saint