Lasagna ala Tina

I just spent two hours making my own version of a not so Italian Lasagna. It may not have an identity but if you want a firm, cheesy and comforting pasta dish... this recipe will surely satisfy. Just make sure you have the music and a glass of wine while you start cooking...AFTER you chop the required :)

Ingredients: 1 kg minced beef
300 grams ham 2 cups chopped carrots 2 cups chopped celery 1 big chopped onion 8 cloves garlic 2 tsps nutmeg 1 cup tomato paste 2 cups tomate puree 1 cup beef broth 1 tsp italian seasoning 1 small can of liver pate- about 1/4 cup-optional 1/2 cup white wine- optional 2 eggs salt and pepper to taste Olive Oil Cook the beef and set aside Sautee the garlic, onion , celery and carrots Add the ham and the mince...then add the liver (which is optional) Add the nutmeg anditalian seasoning (you can add more seasoning if you want, I just don't particularly like the earthy flavor too much) Add the paste, beef broth, wine and tomato puree and let it simmer until you see the oil is boiling Add salt and pepper to taste..remember it has to have a heavier flavor because you still layer it with bechamel Beat the two raw eggs and add it on the sauce....this is the secret to a firm lasagna :) If you want the oozing sauce type, don't add the egg and replace the paste with puree Bechamel: 4 cups milk 6 cloves garlic 60 grams flour 6 tablespoons butter 1 cup cream 1 cup beef broth salt and pepper to taste Let the milk boil with the garlic, turn off the fire and let the garlic infuse for about 15 minutes Melt the butter in the pan, add the flour until you get a smooth consistency Slowly add the milk and broth Add the cream, salt and pepper Other ingredients:2 cups each of grated parmesan cheese for the topping, Colby on the second layer and mozzarella on the first layer.I just do three layers of noodles. To get it cooking, I just use the instructions on the box. Don't put the parmesan cheese right away, add it the last 5 minutes of baking. This is a guarranteed tasty comfort food. This will make two medium trays.... One to eat right away and the other for next time. I have been able to freeze this and just defrost and heat up or bake. Add one tsp of broth or water on all four sides before baking so it doesn't dry up. It's not so simple, so you have got to make more that one eating!! Enjoy!