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vincisgrassi lasagna marche recipe

Vincisgrassi Lasagna from Marche

A traditional baked pasta from Italy’s Marche region, Vincisgrassi layers hand-rolled egg pasta, rustic chopped-meat ragù, and light béchamel into seven golden layers. Each bite combines tender sheets, savory sauce, and a crispy corner crust that’s pure comfort.
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Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 55 minutes
Servings: 6 people
Course: Main Course, Special Occasion Meal
Cuisine: Italian (Marche Region)
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Ragù:
  • 2 tbsp olive oil or butter
  • 1 small onion finely diced
  • 1 celery stalk finely diced
  • 1 small carrot finely diced
  • 1 –2 whole cloves pressed into the onion
  • 4 oz 120 g pancetta or prosciutto, finely chopped
  • ½ lb 225 g pork shoulder or belly, chopped small
  • ½ lb 225 g rabbit or duck meat, chopped
  • ½ cup 100 g chicken giblets, chopped and sautéed separately
  • 1 tbsp tomato paste
  • ½ cup dry white wine
  • 1 –1½ cups water or light broth as needed
  • Salt to taste
  • Black pepper to taste
For the Béchamel:
  • 4 tbsp butter
  • 4 tbsp flour
  • 3 cups 700 ml warm milk
  • Salt to taste
  • Pinch of nutmeg optional
For the Pasta Sheets:
  • 2 cups 250 g all-purpose flour or “00” flour
  • 4 large eggs
  • or use about 12 fresh pasta sheets or 9–12 dry lasagna sheets if preferred
  • Salted boiling water for blanching
For Assembly:
  • 1 cup 100 g grated Parmigiano-Reggiano
  • Butter for greasing the pan and dotting the top

Method
 

Make the Ragù
  1. Heat olive oil or butter in a large pan over medium heat.
  2. Add onion (with cloves), celery, and carrot. Cook until soft and glossy, about 6–8 minutes.
  3. Add chopped meats (except giblets) and pancetta. Brown until edges caramelize, about 10–15 minutes.
  4. Pour in white wine and deglaze the pan, scraping up browned bits.
  5. Stir in tomato paste and enough water or broth to cover the mixture loosely.
  6. Simmer slowly for about 45–60 minutes, stirring occasionally.
  7. In a separate pan, sauté the giblets in a bit of oil for 4–6 minutes until fragrant, then fold them into the ragù near the end.
  8. The sauce should be loose and glossy—not too thick.
Make the Béchamel
  1. In a saucepan, melt butter over low heat.
  2. Add flour and whisk into a smooth roux; cook 1–2 minutes.
  3. Gradually add warm milk, whisking constantly until smooth and creamy.
  4. Season lightly with salt and a pinch of nutmeg.
  5. The sauce should coat a spoon but still flow easily.
Prepare the Pasta Sheets
  1. For homemade dough: mix flour and eggs, knead until smooth, rest 30 minutes. Roll thin sheets.
  2. Blanch each sheet briefly (about 1 minute) in salted boiling water.
  3. Lay on clean towels to dry slightly.
  4. (If using dry “no-boil” sheets, skip blanching and ensure your ragù is slightly wetter.)
Assemble the Vincisgrassi
  1. Grease a rectangular baking pan with butter.
  2. Spread a thin layer of béchamel on the bottom.
  3. Add a layer of pasta, then spoon over a thin ragù layer, then a light béchamel veil.
  4. Repeat this pattern for seven total layers, ending with béchamel on top.
  5. Sprinkle grated Parmigiano-Reggiano and add a few small butter knobs.
Bake
  1. Bake in a preheated oven at 200°C (390°F) for 30–35 minutes.
  2. The top should be bronzed and edges slightly crispy.
  3. Let rest 10 minutes before slicing so layers set properly.

Notes

  • Authentic Vincisgrassi doesn’t use minced beef; the rustic texture comes from hand-chopped meats.
  • Be generous with sauce moisture—too dry, and layers won’t fuse properly.
  • Always season each component lightly (soffritto, meats, béchamel) for a balanced final flavor.
  • Let it rest before cutting; it firms up for clean slices.
  • Corners are prized—crispy, caramelized, and full of flavor.