In a large pot heat the butter over medium high heat. Add the bacon and ham and saute until caramelized and light brown, about 10 minutes. Add the ground meats and cook over high heat until well-browned, stirring constantly, about 20 minutes.

Add the onions, carrots, celery, and mushrooms and cook until soft, about 5 minutes. Add the garlic, cloves and nutmeg to the pan and cook for 2 minutes. Add tomato paste and cook for 2 minutes. Add the wine and cook until almost evaporated.

Add stock and simmer over medium high heat until sauce is thickened and flavorful, about 45 minutes to 1 hour. Season with salt and pepper, to taste.

Add the chicken livers to the pot and cook 5 minutes. Stir in the cream and parsley, and adjust seasoning if necessary. Set aside until ready to assemble lasagna.

Preheat the oven to 350 degrees F.

Butter a large rectangular baking dish, then spoon 1/2-cup of meat sauce onto the bottom of the dish. Cover with 1 sheet of fresh pasta. Top the lasagna with a layer of meat sauce (making certain that pasta is completely covered), a layer of bechamel, then a light dusting of cheese. Repeat layering lasagna, sauces, and cheese in this manner until all have been used, ending with a topping of bechamel and cheese.

Bake until the lasagna is bubbling and golden brown, about 1 hour. Allow to rest 10 minutes before serving.

In a saucepan, melt the butter over low heat and stir in the flour, stirring constantly until smooth, about 2 minutes. Slowly whisk the milk into the flour, stirring vigorously to blend together. Set over high heat and quickly bring to a boil for 1 minute, stirring. Allow to cook another 5 minutes, or until floury taste is gone. Remove from heat and add salt and nutmeg to taste.