For the sauce: 2oz/50g butter 2oz/50g plain flour 1pt/600ml milk 2 tsp. Dijon mustard 2oz/50g Cheddar cheese, grated For the filling: 2 Tbs. oil 1 onion, peeled and finely chopped 2 cloves garlic, crushed 12oz/350g chicken livers, prepared and roughly chopped 2 thick slices ham, finely chopped 14oz/400g can chopped tomatoes salt and freshly ground black pepper 1 Tbs. fresh oregano or parsley 6 sheets no pre-cook lasagne
Instructions
1) First make the sauce. Heat butter in a pan and stir in flour. Cook 1 minute. Take off the heat and gradually add milk. Return to heat and cook over a medium flame, stirring all the time until sauce is thickened.
2) Add mustard and cheese and continue simmering until cheese has melted. Push a piece of grease proof paper on to the top of the sauce to stop a skin forming.
3) Next prepare the filling. Heat oil in a pan and fry onion and garlic over a low heat until soft.
4) Add chicken livers to pan and turn over quickly to stiffen and brown. Add ham, tomatoes and red wine. Season.
Sprinkle in freshly chopped oregano. Turn down and simmer for about 10 minutes, or until slightly reduced and thickened.
5) Grease a lasagne dish. Layer lasagne sheets over the bottom. Top with half the chicken liver mix. Add another layer of lasagne and spread over remaining mixture. Top with cheese and mustard sauce.
6) Bake in a preheated oven 375F, 180C for 45 min., approx until top is bubbling and golden.
