4 cooked heritage beetroots, julienned
1 carrot, roughly chopped
3 sticks celery, roughly choppedÌý
3 garlic cloves, finely choppedÌý
handful lambs’ lettuce
½ onion, roughly chopped
2 tbsp parsley leaves (left whole)
1 sprig rosemaryÌý
about 12 dried lasagne sheetsÌý
2 bay leavesÌý
salt and freshly ground black pepper, to taste
olive oil, for frying
3 tbsp tomato puréeÌý
400ml/10–14fl oz full-fat milkÌý
Parmesan rind (used for grating, below)
200g/7oz Parmesan, grated, plus extra to serve
200g/7oz pecorino, gratedÌý
300²µ/10½´Ç³ú beef minceÌý
200g/7oz chicken livers, cleaned
300²µ/10½´Ç³ú pork minceÌý
300²µ/10½´Ç³ú veal minceÌý
500ml/18fl oz ready-made béchamel sauceÌý
250ml/9fl oz white wineÌý