For the pasta:
400 g flour	salt
4 eggs
For the sauce:
70 g bacon, finely chopped	dry white wine
40 g butter	one tablespoon of tomato purée, diluted in one ladle water
one onion	milk
one carrot	salt
150 g chicken giblets, diced	béchamel
150 g brain and spinal marrow	oil
100 g sweetbread	Parmesan cheese

Preparation:

Melt the butter in a saucepan and brown the bacon. Add the onion and cut the carrot into two. Remove the vegetables and add the chicken giblets (except from the liver).
Sprinkle with the wine, and as soon as it evaporates add the tomato purée. Season to taste with salt and pepper and simmer sprinkling now and then with little milk.

Add the brain, spinal marrow and sweetbread shortly boiled, without peel and chopped. Season to taste with salt.   After about ten minutes add the liver chopped, season to taste with salt and pepper and remove from the heat.

Meanwhile prepare the pasta, cutting it into lasagne slices. Boil and drain them and put them on a cloth.

Prepare the béchamel.

Grease an ovenproof dish. Spoon alternate layers of lasagne, sauce, béchamel, grated cheese and a few flakes of butter. Leave for a few hours, then bake in a preheated oven for 30 minutes.

When it is brown on top, remove from the oven, sprinkle with butter and serve.