Vincisgrassi

From Italy’s Marche region, vincisgrassi is a festive baked pasta kin to lasagna, often tied to rich celebration tables. Egg sheets cradle a deep giblet ragù, silky besciamella, and Parmigiano until the top turns bronzed.

Serves 8 · 60 min prep · 45 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 12 egg lasagna sheetsPantry
• 12 oz chicken giblets or mixed meats, choppedMeat
• 3 oz prosciuttoDeli
• 1 cup tomato passataPantry
• 3 cups besciamellaDairy
• 1 cup Parmigiano-ReggianoDairy
• soffritto onion, carrot, celeryProduce
• 1/2 cup white winePantry
• as needed butterDairy
• pinch nutmegSpices

Instructions

1. 1Make a ragù with soffritto, giblets/meats, wine, and tomato; simmer.
2. 2Layer pasta, ragù, besciamella, and cheese like lasagna.
3. 3Bake until bronzed. Rest before slicing.