Timbale of Lasagne Modena Style (Emilia-Romagna)

Pasta

Ingredients

Green pasta - 2 recipes

Butter- 6-8 tbsps

Bolognese meat sauce - 1 recipe

Grated parmesan cheese - 1 cup

Bechamel Sauce:

Butter - 4 tbsps

All purpose flour - 4 tbsps

Salt - 1 tsp

Hot milk - 4 1/2 cups

Prepare pasta dough as directed, roll it out thinly and cut it into 9 inch rounds. Cook in fast boiling water for 2-3 minutes and drain thoroughly.

Grease a round baking dish about 9 inches in diameter generously with butter, and place a round of lasagne in the bottom. Spread with some of the bechamel sauce, prepared with the ingredients listed above. Cover with a generous layer of meat sauce, with chicken livers add and sprinkle with grated parmesan. Repeat these layers until all ingredients are used up, leaving aside 2-3 tbsps of grated cheese and finishing with a layer of pasta spread with meat sauce. Dot the surface generously with the remaining butter and sprinkle with the remaining parmesan. Bake in a moderate oven (375F) for about 1 hour, or until the top is crisp and bubbling. Serve very hot. 

Serves 6-8