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1
In a large saucepan, heat the oil until shimmering.
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2
Add the garlic and cook over moderate heat until lightly browned, about 1 minute.
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3
Add the carrots, celery and onion and cook, stirring, until softened, about 10 minutes.
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4
Stir in the chicken livers and sage and cook, stirring occasionally, just until the livers lose their pink color, about 3 minutes.
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5
Add the ground veal, pork and lamb and season with salt and pepper.
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6
Break up the meat with a wooden spoon and cook over high heat until no trace of pink remains, about 8 minutes.
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7
Pour in the wine and cook over high heat, stirring, until reduced by half, about 15 minutes.
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8
Stir in the stock, tomatoes and basil and season with salt and pepper.
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9
Cover partially and simmer the ragu over moderately low heat, stirring occasionally, until the liquid has reduced by half, about 45 minutes.
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10
Uncover, add the cream and cook for 10 minutes longer.
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11
Remove the ragu from the heat and skim off the fat, using a ladle.
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12
Meanwhile, in a large pot of boiling salted water, cook the lasagna noodles until al dente.
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13
Drain and rinse under cold water, then pat dry and spread out on 2 clean kitchen towels.
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14
Preheat the oven to 350.
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15
Spread 1 cup of the meat ragu in a 9-by-13-inch glass baking dish and top with a layer made of 4 noodles.
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16
Spread 1 1/3 cups of the ragu over the noodles and dollop with scant tablespoons from 2/3 cup of the White Sauce, then sprinkle with 2 tablespoons of the Parmesan.
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17
Repeat to make 4 more layers.
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18
Top with the remaining lasagna noodles, White Sauce and Parmesan cheese.
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19
Reserve any remaining ragu for passing tableside.
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20
Bake the lasagna for 35 minutes, or until heated through.
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21
Preheat the broiler.
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22
Broil the lasagna until the top is bubbling and golden, about 1 minute.
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23
Let stand for 10 minutes before serving.
