The Silver Palate version--popular in the 80s

think the layered look is definitely in this season.

CLASSIC LASAGNA WITH BOLOGNESE SAUCE

Eight servings

Preparation time: 1 hour

Cooking time: 1 1/2 hours

Bolognese sauce:

4 tablespoons butter

1 cup minced onion

1/2 cup minced celery

1/4 cup minced carrot

1/4 pound prosciutto or smoked ham, minced

2 tablespoons olive oil

3/4 pound boneless lean beef round, ground twice

1/4 pound boneless lean pork, ground twice

1 cup dry white wine

1 1/2 cups beef bouillon

2 tablespoons tomato paste

1/2 pound chicken livers, cut into pieces

Grated rind of 1 lemon

Bechamel sauce:

8 tablespoons butter

1/2 cup flour

1 1/2 teaspoons salt

Freshly ground black pepper

1/8 teaspoon grated nutmeg

4 cups milk

To assemble dish:

1 pound curly-edged lasagna noodles

1 1/2 cups freshly grated parmesan cheese

1. To make bolognese sauce: Heat 2 tablespoons of butter in large, deep frying pan. Add onion, celery, carrot and prosciutto. Cook over medium heat, stirring constantly, for 3 to 4 minutes. or until vegetables are tender. Transfer vegetables to 3- or 4-quart saucepan.

2. Add oil to same pan, then beef and pork. Cook over medium heat, stirring frequently, until meat is browned. Use two forks to prevent meat from lumping. Stir in wine, and cook until pan juices have been reduced to a fourth, or have almost evaporated. Stir in beef bouillon and tomato paste and mix well. Add meat to vegetables in saucepan. Heat to a boil, then reduce heat to very low and simmer covered for 20 minutes. Uncover and cook for 15 more minutes, or until mixture is on the thick side.

3. Meanwhile, in same frying pan, heat remaining 2 tablespoons butter and add chicken livers. Cook over medium heat, stirring constantly, for about 4 minutes. Stir chicken livers and lemon rind into meat for last 10 minutes of cooking meat. Set aside and reserve.

4. To make bechamel sauce: Heat 8 tablespoons butter in heavy saucepan. Stir in flour, salt, pepper to taste and nutmeg. Cook over medium heat, stirring constantly, until mixture is bubbly; do not brown. Gradually stir in milk. Reduce heat to low and cook, stirring constantly, until sauce thickens, is smooth and is beginning to boil. Remove from heat and set aside.

5. To assemble dish: Fill a 6-to 8-quart cooking pot with water, and add 2 tablespoons salt. Bring to rapid boil. Gradually add lasagna, taking care that water does not stop boiling rapidly. Cook without a cover, stirring frequently with long fork, until lasagna noodles are tender but still firm. Snip off a piece of noodle to test doneness. Drain in colander. Separate cooked lasagna and lay on paper towels to dry.

6. Using a buttered baking dish, 13 by 9 by 2 inches, spoon about 1 cup bechamel sauce over bottom of dish. Add a layer of lasagna noodles and enough bolognese sauce to cover pasta. Sprinkle with 2 tablespoons parmesan cheese. Layer more lasagna, cover with bechamel sauce and sprinkle more parmesan. Spread more bolognese sauce over lasagna and parmesan and sprinkle with more cheese. Another layer of lasagna is now covered with bechamel sauce and sprinkled with cheese. Repeat layering, ending with bechamel sauce to cover whole surface. Sprinkle remaining cheese on top.

7. Bake without cover in preheated 350-degree oven for 30 minutes, or until mixture is bubbly and golden brown. If necessary, broil for 1 minute to brown top.

8. Allow lasagna to settle 5 to 8 minutes before serving. Serve directly from pan.