To make the vegetables, blend all the vegetables in a food processor or blender until smooth.
To make the lasagne, heat a dash of olive oil in a pan and add the blended vegetables with the garlic and rosemary. Cook until softened further, but not coloured. Add the Parmesan rind, cleaned liver and the minces and mash up using a wooden spoon. Cook to allow the meat to brown a little on all sides. Stir in the tomato purée and cook for a few minutes, before adding the wine. Bring to the boil and cook until the volume of liquid has reduced by half. Pour over the milk to almost cover. Add the bay leaf and cook uncovered on a low heat for around 2 hours until tender and thickened. Skim off any fat. Taste and season with salt and freshly ground black pepper.
To layer the lasagne, oil a 30cm rectangular baking dish, put down a layer of pasta sheets in the dish, spoon in some béchamel sauce, add Parmesan and pecorino and then spoon in the meat. Repeat for 4–6 layers, reserving béchamel and Parmesan to sprinkle on the last layer (plus reserve a little more Parmesan, to serve).
Bake for 40–60 minutes, or until soft and bubbling. Allow to cool completely then cover and place in the fridge overnight.
The next day cut the lasagne into long slices. Heat some olive oil in a pan, carefully remove the slices of lasagne from the dish using a fish slice and fry the lasagne slices on both sides until crisp. You will need to do this in batches.
To make the salad, put all the ingredients into a bowl and mix to combine.
To serve, scatter more Parmesan over the lasagne and serve with the simple green salad.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.