First heat oil and butter. Sauté vegetables until soft, increase temperature, brown minced meat.
Add liver, fry briefly. Fold in tomato paste, pour in wine, add parsley, salt and pepper. Bring to a boil and simmer on low heat for 45 minutes, stirring a few times.
In the meantime, prepare the béchamel sauce. Preheat the oven to 180 degrees. Pour a thin layer of meat sauce into a baking dish, then pour a thin layer of béchamel on top.
Cover with a layer of lasagne sheets and press the sheets lightly into the sauce. Continue layering, there should be 4-5 layers of pasta.
Finish with bechamel and sprinkle with parmesan. Bake for 35 to 40 minutes until golden brown. Let rest for about 15 minutes before cutting.
Preparation Tip:
The lasagna becomes even tastier if you use half tomato paste/half canned tomato pieces for the ragout.
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