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1
In a large pot heat the butter over medum high heat.
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2
Add the bacon and ham and saute until caramelized and light brown, about 10 minutes.
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3
Add the ground meats and cook over high heat until well-browned, stirring constantly, about 20 minutes.
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4
Add the onions, carrots, celery, and mushrooms and cook until soft, about 5 minutes.
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5
Add the garlic, cloves and nutmeg to the pan and cook for 2 minutes.
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6
Add tomato paste and cook for 2 minutes.
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7
Add the wine and cook until almost evaporated.
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8
Add stock and simmer over medium high heat until sauce is thickened and flavorful and flovorful, about 45 minutes to 1 hour.
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9
Season with salt and pepper, to taste.
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10
Add the chicken livers to the pot and cook 5 minutes.
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11
Stir in the cream and parsley, and adjust seasoning if necessary.
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12
Set aside until ready to assemble lasagna.
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13
Preheat the oven to 350 degrees F.
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14
Butter a large rectangular baking dish, then spoon 1/2 cup of meat sauce onto the bottom of the dish.
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15
Cover with 1 sheet of fresh pasta.
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16
Top the lasagna with a layer of meat sauce (making certain that pasta is completely covered), a layer of bechamel, then a light dusting of cheese.
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17
Repeat layering lasagna, sauces, and cheese in this manner until all have been used, ending with a topping of bechamel and cheese.
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18
Bake until the lasagna is bubbling and golden brown, about 1 hour.
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19
Allow to rest 10 minutes before serving.
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20
Bechamel: In a saucepan, melt the butter over low heat and stir in the flour, stirring constantly until smooth, about 2 minutes.
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21
Slowly whisk the milk into the flour, stirring vigorously to blend together.
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22
Set over high heat and quickly bring to a boil for 1 minute, stirring.
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23
Allow to cook another 5 minutes, or until floury taste is gone.
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24
Remove from heat and add salt and nutmeg to taste.
