Lasagna

Preheat the oven to 200°C (approximately 375°F).

Peel the shallots and carrots and finely chop with a rocking mincing knife. Pat the chicken livers dry and finely chop. Chop the veal with a sharp knife in pieces as small as possible. You may use a meat grinder, if desired.

Heat 4 tablespoons oil in a saucepan and sauté shallots and carrots. Add the meat and cook briefly. Pour in the wine and cook over high heat until liquid evaporates then add the stock and bring to a boil.

Reduce the heat and stir in the tomato paste. Cover and simmer gently 20 minutes. Then season with salt, pepper, nutmeg and cinnamon.

Melt the butter in a pan and sprinkle the flour on top. Sauté the flour. Gradually stir in he milk and bring to a boil while stirring. Cook for about 1 minute, then remove from the heat and season with salt and pepper.

Cut the provolone into small cubes.

Butter a baking dish. Layer the lasagna noodles with some sauce and sprinkle with some diced Provolone. Repeat process. Spoon the béchamel sauce over the top to cover and place in the hot oven.