This recipe provides an innovative way of serving lasagne presenting it in open layers. The filling is prepared hot at the last minute. It is an ideal dish for catering. The sauce must be hot and cover the bottom of the plate.
Cook the pasta in boiling, salted water then drain and set on one side, making sure the sheets do not stick to each other. Dice the onion, carrot and celery finely and evenly. Allow to brown well in a wide bottomed pan and add the chicken sauce. Then add the potatoes and livers and pour on the white wine and allow to evaporate. Complete the cooking time, season with salt and pepper and, if necessary, add a little stock. Fry two thirds of the peppers cut into julienne strips in a pan on a high flame, then set on one side for use as a garnish. Melt the butter in a small pan, then add the remaining peppers and fry until golden, add the flour and then cover with the hot milk. Allow to gel and then reduce to a fine pulp using a hand blender. Season the sauce with salt and pepper. Prepare the millefeuille in a baking dish on greaseproof paper, alternating layers of pasta with the filling which should be kept soft. Sprinkle the surface with grated Parmesan cheese. Leave to warm in an oven on 190 degrees for 10 minutes and serve with the hot pepper sauce and sprinkle the fried peppers on top like tufts.