Le Marche Style Baked Lasagna – Vincisgrassi marchigiani

Name: Le Marche Style Baked Lasagna – Vincisgrassi marchigiani
Total time: 3 h
Yield: 8
Cuisine: Italian
Ingredients: Fresh pasta sheets: 500 g / 1.1 lbs; Tomato purée (passata): 2 liters / 8.5 cups; Lean ground meat (beef/pork mix): 1 kg / 2.2 lbs; Chicken gizzards and livers: 100 g / 3.5 oz; Béchamel sauce: 500 g / 2 cups; Grated Parmigiano or Grana Padano cheese: 100 g / 1 cup; Celery stalks: 2; Carrots: 2; Onion: 1; Whole cloves: 2; Water: 500 ml / 2 cups; Dry white wine: 100 ml / 7 tbsp; Extra virgin olive oil: 200 ml / 1 cup minus 2 tbsp; Fine salt: to taste

Discover the rich, royal heritage of Le Marche with Vincisgrassi, a magnificent 7-layer baked lasagna. Packed with a slow-simmered, traditional ragù, silky béchamel, and sharp cheese, this authentic Italian comfort food is the ultimate showstopper for any special family gathering!

Info:

Difficulty: Medium - Challenging
Total time: 3 hours
Servings: 8 people

Ingredients:

Fresh pasta sheets: 500 g / 1.1 lbs
Tomato purée (passata): 2 liters / 8.5 cups
Lean ground meat (beef/pork mix): 1 kg / 2.2 lbs
Chicken gizzards and livers: 100 g / 3.5 oz
Béchamel sauce: 500 g / 2 cups
Grated Parmigiano or Grana Padano cheese: 100 g / 1 cup
Celery stalks: 2
Carrots: 2
Onion: 1
Whole cloves: 2
Water: 500 ml / 2 cups
Dry white wine: 100 ml / 7 tbsp
Extra virgin olive oil: 200 ml / 1 cup minus 2 tbsp
Fine salt: to taste

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Step-by-Step Instructions

Pour the extra virgin olive oil into a large pot or Dutch oven and heat it over medium heat. Add the finely chopped carrots, celery, and onion along with the whole cloves. Add the ground meat and the finely chopped chicken gizzards and livers.
Let everything brown thoroughly, then pour in the white wine to deglaze the pan. Once the alcohol has completely evaporated, pour in the tomato purée and a bit of the water.
Season with fine salt, lower the heat, and let it simmer slowly for at least two hours, stirring occasionally.
Boil the fresh pasta sheets one by one in salted water. As soon as they are cooked, immediately plunge them into a bowl filled with ice-cold water to stop the cooking process. Drain, pat them dry, and lay them out separately on a clean kitchen towel so they don’t tear or stick together during assembly.
In a deep baking dish, begin assembling the layers in this exact order: a ladle of ragù, a layer of pasta sheets, more ragù, a drizzle of béchamel sauce, and a generous dusting of grated cheese. Repeat this process until you reach seven layers of pasta.
Finish the top layer with a rich coating of ragù well-covered by an abundant handful of grated cheese.
Bake in a preheated convection oven at 180°C (350°F) for about 40–45 minutes. A golden and slightly crispy crust should form on the surface, making the dish even more delicious.

... and now, let's enjoy!

Tips:

The ultimate secret to a perfect Vincisgrassi lies in the ultra-slow cooking of the ragù, which must become exceptionally thick, dense, and deeply savory. Additionally, the layers must be precisely balanced: avoid drowning the pasta sheets in too much liquid sauce so the lasagna stays compact, cuts cleanly, and holds its structure beautifully when sliced.

Additional Info:

According to the most widely accepted historical theory, Vincisgrassi owes its unique name to the Austrian General Alfred von Windisch-Graetz. In 1799, during the military campaigns against Napoleonic troops in the Marche region, locals found his name difficult to pronounce. Over time, it was Italianized into “vincisgrassi.” Legend tells that a local chef created this exceptionally rich dish as a tribute to the general for a grand occasion. From that moment on, the recipe spread throughout the culinary traditions of Le Marche, becoming the region’s signature baked pasta.

Substitutions & Variations

Every town and every family across Le Marche boasts its own secret version. Some heritage recipes call for specific poultry giblets or a varied mix of meats, while others prefer sticking strictly to beef or pork. The addition of mozzarella or small pieces of fresh cheese within the layers is also a point of debate and varies significantly from home to home.

Serving Suggestions

This dish is traditionally saved for Sunday family lunches or major holidays because it is incredibly rich, hearty, and time-intensive. It is best enjoyed piping hot, fresh out of the oven, when the top layer is beautifully crispy and the deep interior layers remain soft and melt-in-your-mouth tender.