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Name: Authentic Vincisgrassi from the Marche Region
Prep time: 45 min
Cook time: 240 min
Yield: 8
Cuisine: Italy
Ingredients: *For the Ragù:**; 2 tablespoons extra virgin olive oil; 1 ounce dried porcini mushrooms; 1 medium onion, finely chopped; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 1/2 pound ground beef; 1/2 pound ground pork; 4 ounces chicken livers, trimmed and chopped; 1/2 cup dry white wine; 1 (28-ounce) can crushed tomatoes (preferably San Marzano); 1 cup beef or chicken broth; 1 bay leaf; Salt and freshly ground black pepper to taste; *For the Besciamella (Bechamel Sauce):**; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 4 cups whole milk, warmed; 1/2 teaspoon salt; Pinch of freshly grated nutmeg; *For Assembly:**; 1 pound fresh lasagna sheets (or no-boil dried lasagna noodles); 1 1/2 cups freshly grated Parmigiano-Reggiano cheese; 2 tablespoons unsalted butter, for dotting

Vincisgrassi

🇮🇹 Italy

Marche

Marche-style lasagna

Lasagna

Marche

Italian

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Ingredients

Lasagna noodles

often layered with bechamel sauce

mushrooms

and Parmesan cheese

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