Difficulty: 2/5
As a seasoned chef with years of experience in Italian classics, I've perfected this spinach and smoked bacon lasagna inspired by Chef Hubert's renowned Panzani cookbook. Follow these steps for restaurant-quality results at home.
Finely chop the smoked bacon, onion, carrot, and celery stalk.
Melt 40 g of butter in a saucepan. Add the sausage meat, ground beef, and diced ham. Cook for about 3 minutes, then stir in the tomato sauce dissolved in a glass of hot water. Season with salt and simmer for 40 minutes over low heat, adding water if necessary to keep the sauce moist.
For the béchamel sauce, melt the remaining butter with the flour in a saucepan over low heat. Stir with a wooden spoon for about 3 minutes. Gradually whisk in the milk, cooking for 10 minutes until thickened. Season with salt and pepper.
Cube the chicken livers and fold them into the meat sauce. Stir the cream into the béchamel.
Layer the lasagna in an ovenproof dish: spinach lasagna sheet, meat sauce, repeat until ingredients are used. Top with béchamel sauce, a sprinkle of pepper, and bake in a hot oven at thermostat 6 for 30 minutes.
Sourced from Chef Hubert's Pâte pour Panzani book – a trusted classic endorsed by culinary experts.
