Difficulty:[usr 2]
Finely chop the smoked bacon, onion, carrot and celery.
Put 40 g of butter in a saucepan, then the sausage meat, the beef and the diced ham. Cook for about 3 minutes, add the tomato sauce dissolved in a glass of hot water. Add salt, cook for 40 minutes over low heat; add water if necessary.
For the béchamel sauce, put the rest of the butter and flour in a saucepan over low heat, mix with a wooden spoon and cook for about 3 minutes, stirring constantly. Then add the milk little by little, whisking constantly; cook for 10 minutes. Salt and pepper.
Cut the chicken livers into cubes, add them to the meat sauce; stir the cream into the bechamel sauce.
Arrange the lasagna in an ovenproof dish:a lasagna, a layer of meat sauce, a lasagna… until all the ingredients are used up. Then pour the béchamel sauce, pepper and cook in fout th. 6 for 30 minutes.
A recipe taken from the Pâte pour Panzani book by chef Hubert
