Vincisgrassi alla Marchigiana (Marche Baked Pasta with Chicken, Porcini and Béchamel)
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Ingredients
- 250 g lasagne sheets
- 300 g chicken mince
- 150 g chicken livers
- 15 g dried porcini mushrooms
- 1 onion, finely chopped
- 200 g chopped tomatoes
- 60 g butter
- 50 g plain flour
- 700 ml whole milk
- 80 g parmesan, grated
- 1 tsp fresh nutmeg
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 785 kcal
- Protein
- 45.9 g
- Carbohydrate
- 69 g
- of which sugars
- 14.6 g
- Fat
- 35.6 g
- of which saturates
- 18.3 g
- Fibre
- 4.4 g
- Salt
- 1.50 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the dried porcini in 150ml warm water for 15 minutes, then drain and chop, keeping the liquid. Heat the oven to 180C (160C fan, gas 4).
- 2
Heat the olive oil in a pan and soften the onion for 6 minutes, then add the chicken mince and chopped chicken livers and cook for 8 minutes, breaking up any lumps, until cooked through with no pink remaining.
- 3
Stir in the porcini, their soaking liquid and the chopped tomatoes, then simmer for 15 minutes until thickened.
- 4
Melt the butter in another pan, stir in the flour and cook for 1 minute, then gradually whisk in the milk and cook for 6-8 minutes, stirring, until you have a smooth béchamel. Stir in half the parmesan and the nutmeg.
- 5
Cook the lasagne sheets in boiling water for 2 minutes to soften slightly, then drain.
- 6
Layer the lasagne sheets, chicken ragù and béchamel in a baking dish, finishing with béchamel and the remaining parmesan.
- 7
Bake for 30-35 minutes until golden and bubbling. Rest for 10 minutes before serving.
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