Saute garlic in olive oil

If using fresh tomatoes, remove skin by blanching in water for 30 seconds

Then cut off stem end and squeeze out seeds

If using canned tomatoes, drain the liquid

Chop tomatoes and add to pan with garlic along with remaining ingredients

Bring to a boil and simmer uncovered for about 10 minutes. 1 pound spinach or plain lasagna noodles 2 (15 ounce) containers ricotta cheese 2 slices bacon, chopped 1/2 pound ground sirloin 1/2 cup chicken livers, chopped 2 eggs freshly ground black pepper to taste 1/2 cup rosemary pesto (page 35) 1/3 cup olive oil 1/2 cup freshly grated parmesan cheese 2 cups italian fontina or mozzarella cheese, shredded While tomato sauce is cooking, cook lasagna noodles and drain

Let noodles sit in a bowl of cool water until ready to use. Meanwhile, sautee bacon, ground sirloin and chicken livers in a large pan

Drain and add to reserved tomato sauce, mixing well. In a bowl, beat ricotta, eggs, and pepper until blended; fold in the pesto until blended

Heat oven to 350F

Select a 9x13 inch shallow baking pan. Lift the noodles from the water individually and blot dry on a paper toweling

Arrange 4 noodles in a slightly overlapping layer in the bottom of the dish. Spread half of the ricotta mixture and half the tomato sauce mixture over the noodles

Sprinkle with 1/2 cup of the shredded Fontina cheese. Arrange a second layer of 4 slightly overlapping lasagna noodles on top of the ricotta mixture. Spread the remaining ricotta mixture on top, sprin- layer of 4 slightly overlapping lasagna on top. Spoon the remaining tomato sauce over the top and sprinkle with the remaining 1 cup shredded Fontina cheese.