Meat and Porcini Lasagna

Preheat the oven to 200°C (approximately 400°F).

For the meat sauce, soak the dried mushrooms in a little hot water.

Peel the carrot and the onion and cut into small cubes. Dice the bacon. Melt the butter in a pan and fry the bacon in it, then add the vegetables and sauté briefly. Add the ground beef and cook. Pour in the wine and allow to evaporate by half. Add the beef broth, tomato paste, season with salt and pepper and mix. Cover and simmer gently for 30 minutes.

Drain the mushrooms, resesrving liquid, and finely chop.

Chop the chicken livers finely with a sharp knife and add to the meat sauce along with the mushrooms, after the sauce has cooked for 30 minutes. Pour in the porcini liquid and milk, then season with cinnamon. Cook on low heat for 15 minutes.

For the bechamel, melt the butter in a pot. Sprinkle 2 tablespoons of flour and sauté. While stirring, gradually pour in the milk and bring to a boil. Cook for approximately 1 minute, then remove from the heat and season with salt, pepper and nutmeg.

Grease a baking dish, and line it with a layer of lasagne sheets. Cover with meat sauce and 2 tablespoons of bechamel sauce. Sprinkle with Parmesan. Layer more lasagne sheets, and spread sauces and parmesan on it. Continue to layer all of the ingredients this way. Top with noodles and cover with the remaining béchamel sauce. Distribute butter flakes on top.