Mim's Lasagne Verde Alfono

When Warren saw this recipe was in the book he was very happy, therefore we can be assured it is a good one:

Ingredients (for 6):
500g Green Lasagne
250g bacon sliced
1clove garlic chopped
1 large onion chopped
1 large carrot diced
10 button mushrooms sliced
2 tsps butter
500g minced beef
250g chicken livers (optional)
65gm tin tomato concentrate/puree
1/2cup dry white wine
1 cup beef stock (optional)
1 level tsp caster sugar
salt and pepper and 2 tsp mixed herbs
1 cup bechamel sauce
1 cup grated cheese
1 Tbls Parmesan cheese

Melt half the butter in a large, heavy-based pan over low heat and fry bacon until fat runs, then add the veg. And fry them lightly. Crumble in the minced beef and add the cleaned and chopped chicken livers if used. Blend in the tomato concentrate. Continue frying, and stir continuously until the meat has browned. Add the wine and let the mixture bubble for a few minutes before adding the stock. Season to taste with sugar,
Salt, pepper and herbs. Cover with lid and simmer over low heat for 30-40 minutes. Meanwhile make a thick Bechamel sauce.
BECHAMEL SAUCE
1/2 pint milk 1/2 small bay leaf sprig of thyme 1/2 small onion 1/2 level tsp grated nutmeg 1oz butter
1 oz plain flour salt and black pepper 2-3 Tbls single or double cream (optional)

Put the milk with the bay leaf, thyme,onion and nutmeg in a pan, and bring slowly to the boil. Remove from heat, cover with a lid and leave the milk to infuse for 15 minutes. In a clean heavy-based pan, melt the butter, stir in the flour and cook the roux for 3 minutes. Strain the milk through a fine sieve and gradually blend it into the roux. Bring to the boil, stirring continuously, then simmer for 2-3 mins. Adjust season and stir in the cream.

NOW: Cook the lasagne in a large pan of boiling salted water for 10-15 minutes or until just tender, stirring occasionally. Drain the pasta through a colander and drop it into a large basin of cold water to prevent it sticking together. Thoroughly butter a shallow ovenproof dish , about 10 in by 8in. Cover the base with a thin layer of the meat mixture, then Bechamel sauce and lastly the drained lasagne – add a handful cheese.
Repeat these layers until all the ingredients are used up, finishing with Bechamel sauce. Sprinkle the top with cheese and Parmesan cheese.
Bake in the centre of oven, pre-heated to 400 degrees F (mark 6) for about 15-20 mins or until the top is crisp and bubbly. Serve straight from the dish accompanied by a tossed green salad.