• 250g San Remo Instant Lasagna Sheets
• olive oil
• 1 large onion, diced
• 2 garlic cloves, crushed
• 8-10 chicken (or 6-8 duck) livers, cleaned & diced
• freshly ground salt & pepper
• Italian seasoning (McCormick’s)
• ¼ cup dry white wine
• 4 cans diced tomatoes, drained a little
• ½ cup beef stock
• freshly chopped parsley
• tomato chutney
• 500 gm minced beef
• 2 tbsp breadcrumbs
• freshly grated parmesan
• 1-2 eggs
• sliced salami
• sliced taleggio cheese (or tasty cheese)

Heat a little oil in a large pot and gently saute onion and garlic. Add livers, salt, pepper and Italian seasoning, and cook until sealed. Turn heat up, add wine and cook until reduced a little.

Then add tomatoes, stock, a good pinch of parsley and 2 tspn chutney. Mix well, turn heat down and cook for about 15 mins until thick and fragrant, stirring now and again.

At the same time, mix together mince, seasonings, 1 heaped tbsp parsley, breadcrumbs, 2-3 tbsp parmesan, 1 egg and 3 tspn chutney.

Form the mixture into small meatballs and panfry in oil, in 2-3 batches. Drain well on paper towels.

Preheat oven to 200°C. Then layer a square baking dish with some sauce, lasagna sheets and a thin layer of sauce. Top with a layer of salami, taleggio, meatballs, parmesan and some more sauce. Place more lasagna on top together with remaining sauce and a good sprinkling of parmesan.

Cook in oven for about 25-30 mins until cheese is golden and bubbling.

Serves 4 - 6.

Huey's Cooking Club takes a lot of care in the preparation of its recipes, but you are reminded to always double check that the recipe and all the ingredients are suitable.