The Ultimate Lasagna

Adjust oven rack to lower-middle position and preheat oven to 150°C. Place chicken stock in a medium bowl and sprinkle with gelatine. Set aside.

Use an immersion blender or a countertop blender to purée tomatoes until smooth.

Transfer chicken livers to a cup that just fits the head of an immersion blender and purée until smooth.

In a large Dutch oven, heat olive oil until simmering. Add ground beef, season with salt and pepper, and cook, stirring and breaking up with a wooden spoon or potato masher, until no longer pink, about 10 minutes.

In a separate large skillet, melt Emborg Unsalted Butter over medium-high heat. Add onion, carrots, celery, garlic and half of the parsley. Cook, stirring occasionally, until vegetables are softened, about 8-10 minutes.

Add cooked vegetables and pureed chicken liver to the meat mixture in the Dutch oven.

Return the Dutch oven to high heat and cook, stirring, until most of the liquid has evaporated from the pan, about 10 minutes longer.

Add reserved chicken stock, tomatoes, bay leaves and Emborg Cooking Cream. Season with salt and pepper.

Bring sauce to a simmer, then transfer to oven, uncovered. Stirring occasionally and scraping down sides of the pot until the liquid is greatly reduced and the sauce thickens under a heavy layer of fat, for 3 to 4 hours.

Skim off most of the fat, leaving about 1 cup total. Leave the sauce to cool and store it in the fridge overnight to let the fat solidify and flavours meld. Then remove the solid fat, reserving a cup to add back when the sauce is warmed.

Stir in Shredded Parmesan, fish sauce, and half of the parsley. Bring to a boil, stirring constantly to emulsify. Season with salt and pepper. Bolognese can be refrigerated for up to 1 week or frozen for later use.

In a medium saucepan, melt Emborg Unsalted Butter over medium heat.

Stir in the flour and cook for about 1 minute, until frothy and bubbling.

Gradually whisk in the Emborg Cooking Cream until smooth. Cook, stirring constantly, until the sauce thickens, about 5 minutes.

Season with salt and nutmeg. Remove from heat and set aside.

Preheat the oven to 190°C.

Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

In a large baking dish, spread a thin layer of Bechamel sauce on the bottom. Arrange a layer of lasagna noodles over the sauce.

Spread a layer of Bolognese sauce over the noodles. Sprinkle with a layer of Emborg Shredded Mozzarella and Shredded Parmesan.

Repeat layers: noodles, Bechamel, Bolognese, and cheeses until all ingredients are used, ending with a layer of Bechamel and cheeses on top.

Cover the baking dish with aluminium foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for 15 minutes, until the top is golden brown and bubbling.

Let the lasagna cool for a few minutes before slicing and serving. Garnish with the remaining parsley if desired.