Lasagne Incassettate

Oven-Baked Lasagne

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

This most traditional and old-fashioned layered lasagne bake comes from the Marche region of Italy on the Adriatic coast. In other areas, the pasta, sauce and cheeses are served separately so each person can add as much or as little as they like. The cream is a modern addition.


  • 300 g (10 oz) plain flour
  • 3 eggs


Make the pasta, adding the eggs to the flour with salt and just enough oil to make it smooth. Knead very thoroughly for 5 minutes in a food processor, 15–20 minutes by hand.

To make the filling, fry the pancetta or fat in half the butter then add the onion and garlic. After 5 minutes, add the meat and fry for 5 minutes. Add the chicken giblets, chopped breast and breast bone, and wine a