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Lasagne

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Method

First make up the cream sauce by placing milk, butter,and flour in a saucepan. Put it over a gentle heat and whisk continuously until the sauce comes to simmering point and thickens. Now, with heat as low as poss continue to cook for 10 mins.neat, sieve the sauce into a bowl, beat in the cream, season with salt and pepper and nutmeg. spread about a quarter of bol sauce over the base of the dish cover with a quarter of the white sauce then arrange a single layer of pasta sheets over the top, repeat this process finishing off with a final layer of white sauce. Cover the top with a good sprinkling of grated parmesan and the lasagna is ready for the oven. All this preperation can be done in advance. When required bake in a pre-heated oven mark4 or 350F or 180D for 30-35 mins.

BOL SAUCE.

6 oz lean mince, 3 oz chickens livers chopped small, 2 rashers streaky bacon, basil, 1 small onion, fat clove garlic, 1 x 8oz tin tomatoes, 4 tablespoons red wine, 2 heaped tablespoons tomato puree, 1 1/2 tablespoons olive oil.

Heat oil and cook onion and garlic and bacon,add chicken livers and mince and brown it all, pour in the tomatoes puree wine basil and salt and pepper, simmer gently for about 40 mins til nice and thick and concentrated!