Skip to main content

Vincisgrassi #LasagnaDay

We make and eat lasagna frequently. I've even got my husband to help me - when I made my 4-2-5-5 Lasagna for the robotics team - and the boys were in charge of making Eight Cheese, Three Meat Lasagna for our friends' joint birthday dinner.

I've also made Seafood Lasagna, Lasagna Bianca, and Pumpkin Lasagna. So, when Christie of A Kitchen Hoor's Adventures asked us to join her for celebrate National Lasagna Day, I knew I had to try something new.

Christie wrote: "Bring it! Your best lasagna recipes for MY holiday! They called me Garfield. Just sayin." LOL. Here's what the Festive Foodies are bringing to the table:


While the boys tore up the carpet this weekend to get ready for the hardwood flooring guys tomorrow, I started doing research on regional differences in lasagna and came across an intriguing variation from the Marche. Look at my house! I swear, we've lived here for three years. You couldn't tell by looking at the rooms tonight.

But, back to the lasagna from the Marche. This version features an incredibly rich ragù that's made with lard, pancetta, pork loin, and offal. I used chicken hearts, but you can use sweetbreads, liver, etc. And, like the lasagna that I learned to make in Italy, this Vincisgrassi has meat ragù and bechamela sauces.

Ingredients makes 1 pan

Meat Ragù
  • 1 onion, peeled and diced, approximately 1 C
  • 1/2 C diced carrot
  • 1/2 C diced celery
  • 1/2 C diced pancetta
  • 1 C diced chicken hearts
  • 2 T lard
  • 1 C cubed pork loin
  • 1 pound ground beef
  • 1 pound ground pork sausage
  • 2 C fresh tomato sauce
  • 1/2 C white wine
  • 1/2 C water
  • 1 C fresh chopped parsley
  • 2 T fresh oregano
  • 2 T fresh basil
  • freshly ground salt, to taste
  • freshly ground pepper, to taste
  • 3 T butter
  • olive oil
  • 2 T flour
  • 1 C milk
  • 1 T fresh parsley
To Assemble
  • no boil lasagna noodles
  • 3 C shredded cheese (I used a mixture of mozzarella and provolone)
  • 1 C shredded parmesan
  • 1 C fresh mozzarella balls
  • 1 C whole milk ricotta

Meat Ragù
Melt lard in a large, flat-bottom pan, add the onions, carrots, celery, diced pancetta, chicken hearts, and pork loin. Cook until the pancetta fat is mostly rendered and the onions are softened and translucent. Add in the ground meats and cook till all meats are browned through completely.

Add in the tomato sauce, wine, and water. Bring to a boil. Reduce the heat to a simmer, stir in herbs, then season to taste with salt and pepper.

In a small pot melt the butter in a splash of olive oil. Stir in the flour to make a roux. Cook for 1 to 2 minutes. Pour in the milk. Whisk constantly until thickened to a nice gravy consistency. Stir in the parsley and set aside.

To Assemble
Preheat oven to 375 degrees F. To assemble the lasagna, layer meat sauce, noodles, shredded cheese blend, ricotta, mozzarella balls, and bechamela. Repeat till your pan is full though the last layer should be meat so that the noodles are completely covered.

Cover with foil. Bake in the 375 degree F oven for one hour. Remove the foil. Sprinkle with shredded parmesan. Return pan to the oven for another 10 to 15 minutes until the sauce is bubbling and the cheese melted. Let cool for 10 to 15 minutes before slicing. Serve hot.


Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas