Vincisgrassi

This is my version of vincisgrassi, the classic lasagne from the Marche region. I have adapted it to use more readily available ingredients, substituting a Bolognese ragù for the traditional sauce made with testicles, liver and cockerel giblets. I’ve also added layers of fried vegetables, which make the whole dish lighter but still interesting. It is worth cooking it for a large number of people for special occasions.

If you cannot get fresh porcini, substitute chestnut mushr