MEAT SAUCE:

Fry 6 slices of bacon and drain off most of fat. Add 2 onions, chopped, a carrot, and a stalk of celery, both diced; cook until soft. Add 2 tablespoons butter and 1/4 pound chicken liver, diced. Brown lightly. Add 1 pound of lean ground beef and brown well.

Add: 2 tbsp. white vinegar 1/4 c. tomato sauce 1 1/2 c. beef bouillon Freshly ground black pepper

For more flavor, add: 1/2 tbsp. rosemary 1/2 tbsp. oregano 1/2 tbsp. basil

Cover and simmer 30 minutes. Saute 1 cup sliced mushrooms in 2 tablespoons butter and add to sauce. Add 1/2 cup dry white wine and simmer 30 minutes longer. Makes 1 quart sauce. Better if made a day before making lasagna dish.

LASAGNA:

Make a white sauce with: 1 c. milk 3 tbsp. flour 1 c. light cream Salt, pepper, and nutmeg to taste

Boil 1/2 pound (9 strips) of lasagna noodles according to package directions.

In a 9x15 inch baking dish, layer as follows: Meat sauce, lasagna, meat sauce, cream sauce, and a sprinkling of 1/4 cup Parmesan cheese. Repeat from twice, ending with Parmesan cheese. Bake 35-40 minutes at 375 degrees. Cool 10 minutes before cutting. Dish may be allowed to cool longer, even overnight in refrigerator, then warmed at 250 degrees. Serve with green salad with a light French or Italian dressing. Serves 8 (1 large portion each).