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Lasagne Al Forno

Meat sauce:
30 g butter
1 onion, chopped
1 small carrot, finely chopped.
1/2 celery stalk,finely chopped
1 clove garlic , crushed
120 g pancetta, sliced
500 g minced beef
1/4 dried oregano
pinch of nutmeg
90 g chicken liver, finely chopped
75 ml dry vermouth or dry white wine
350 ml beef stock
1 tbsp tomato puree
2 tbsp double cream
1 beaten egg
1 quantity of bechamel sauce (800 ml)
125 ml double cream
100 g fresh lasagne verdi or dried equivilent
150 g mozzarella,grated
60 g parmesan ,grated.

Bechamel Sauce
65 g butter
40 plain flour
pinch of grated nutmeg
600 ml milk
1 bay leaf

Meat Sauce:
1.Heat the butter in a large saucepan and add the chopped vegetables,garlic and pancetta.Cook over moderate low heat for about 5 minutes or until softened and lightly golden
2.
Add the minced meat and increase heat ,cook for further 8 minutes or until coloured but not brown.Break up any lumps.add the oregano,nutmeg and season well.
3.Stir in the chicken livers and cook until they change colour.Increase heat ,add the vermouth,beef stock,tomato puree and simmer for 2 hours..Add a little hot water if the sauce gets too dry but by the end of cooking let all the liquid be absorbed.remove from the heat and stir in the cream.cool for 15 minutes then stir in the egg
Assembling the Lasagne:
1.Gently heat the Bechamel sauce in a pan, stirring add the cream.Remove from heat and cool slightly.
2.Preheat the oven to 180C,Gas mark 4.
Prepare the fresh pasta by cooking in salted water until al dente.Plunge each sheet into cold water as soon as cooked and then gently lay on a tea towel.Trim any torn edges. If you are using dried pasta please follow packet instructions.
3.Spread half of the meat sauce in the dish.Scatter with half of the mozzarella,then cover with pasta sheets.Spread with half the bechamel sauce and sprinkle with half the parmesan .
4.Repeat the layers ,ending with a layer of bechamel and parmesan.
5.Bake for about 40 minutes or until golden brown and leave to rest for about 10 minutes before serving.

Bechamel Sauce
1.Heat the butter in a suacepan over low heat. Add the flour and nutmeg,cook stirring for 1 minute.
2.Remove from the heat and gradually stir in the milk.Add the bay leaf and return to the heat and simmer stirring until the sauce thickens.
3.Season and cover with cling wrap to prevent a skin forming and cool.Discard bay leaf.