Instructions: RAGU BOLOGNESE MEAT SAUCE: (you can make this in advance)

Melt butter in a large shallow pan. Add the chopped vegetables and bacon and fry gently, stiring frequently for about 10 minutes until golden.

Add beef and fry, stirring until it changes from red to brown in color.

Add chicken livers and cook, stirring for 1 - 2 minutes, then add the vermouth and simmer until it is almost completely evaporated. Stir in the stock, tomato paste, salt and pepper to taste. Bring to a boil, cover and simmer very gently for 45 minutes to 1 hour, stirring occasionally. Before serving, stir in the cream, butter and nutmeg.

LASAGNA NOODLE PREPARATION: Bring a large kettle of water to boil. Add salt and olive oil. Add noodles. Bring back to a boil. Boil for 3 minutes.

Immediately remove from heat, put a lid on the pan and let sit for 7 minutes longer. Drain and rinse in cold water. Then separate and lay noodles on a clean towel to drain.

BECHAMEL SAUCE: Melt butter in a saucepan, stir in the milk. Bring to simmer. Add flour, cook for 1 minute. Remove from heat and pour in cream, beating continususly with a WIRE WISK. Return to a high heat and stir until a smooth, thick sauce is formed, then simmer over low heat for 2 to 3 minutes. Season with salt and nutmeg.

FINAL PREPARATION: Butter an ovenproof serving dish. Spread a very thin layer of Bolognese sauce over the bottom (this keeps the noodles from sticking to pan), cover with an overlapping layer of noodles, then a layer of the bechamel sauce and a sprinkling of grated Parmesean cheese. Repeat the layers, finishing with a thinck layer of bechamel and a generous sprinkling of cheese.

Bake immediately in a preheated oven at 350F for 30 minutes, or until bubbly.

Serve with sliced roma tomatoes for color.

Alternately, the lasagna casserole may be covered with foil, chilled then frozen for later use.

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