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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
bacon	6	slices	diced	700.56	2.1504	21.2016	66.6792
ham	1/4		diced	-	-	-	-
pork	1/2	lb	ground ground	852.768	0.0	31.5479	79.5388
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
onion	1 1/2	cups	chopped	96.0	22.416	2.64	0.24
carrot	1/2	cup	chopped	26.24	6.1312	0.5952	0.1536
celery	1/2	cup	chopped	8.08	1.4999	0.3484	0.0859
mushroom	1/4		sliced	-	-	-	-
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
clove	1	pinch	ground	0.3596	0.086	0.0078	0.0171
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
white wine	1	cup		-	-	-	-
chicken stock	3	cups		259.2	25.416	18.144000000000002	8.64
salt	1 1/2	1/2		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
chicken liver	4		chopped	2159.1022	13.2449	306.9917	87.6342
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
spinach pasta	1 1/2			-	-	-	-
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
butter	6	tablespoons		171.0	7.857	5.343	14.4
flour	6	tablespoons		216.855	47.477	3.5254	0.8414
milk	4 1/2	cups		669.78	52.4844	34.586999999999996	35.9046
salt	1	teaspoon		-	-	-	-
nutmeg	1/2	teaspoon		2.8875	0.2711	0.0321	0.1997

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.