Lasagne Incassettate

Name: Lasagne Incassettate
Yield: Serves 4
Cuisine: Italy
Ingredients: 300 g (10 oz) plain flour; 1 onion, chopped; 1½ tablespoons olive oil; 3 eggs; salt; 2 fat garlic cloves, finely chopped; salt and pepper; 50 g (1¾ oz) fat pancetta or ham fat (preferably smoked); 75 g (2½ oz) Parmesan cheese, freshly grated; 5 tablespoons finely chopped parsley; 225 g (8 oz) veal, pork or lamb, finely chopped; 75 g (2½ oz) Gruyrèe cheese, grated; 1 small white truffle (optional); 225 g (8 oz) chicken giblets; 200 ml (7 fl oz) (double) cream; 1 chicken liver, cleaned and chopped; 200 ml (7 fl oz) dry white wine; 1 chicken breast, chopped into cubes; 75 g (2½ oz) unsalted butter; pinch of dried oregano

Oven-Baked Lasagne

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

300 g (10 oz) plain flour
3 eggs
1½

Europe
Italy
Mediterranean
Pasta

Method

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