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Vincisgrassi

Method

  • Preheat oven to 200°-220°C fan forced (220°C-240°C normal).
  • Soak the porcinis in ¼ cup warm water for 30 mins. Then drain well and chop, reserving the liquid. 
  • To make the mornay sauce, melt 3 tbsp butter in a heavy-bottomed pot and then add the flour. Mix well and cook over a very low heat for 4-5 mins. 
  • Add the hot milk all at once and whisk well. Then cook over a moderate heat for 10 mins, until reasonably thick, adding a little cream and a good handful of grated cheese. 
  • To make the mushroom sauce, heat a little oil in a pan and gently sauté the garlic and onion until tender.
  • Add the porcini and button mushrooms with a little of the strained soaking liquid. Mix well and cook down until dry. 
  • Then add about two-thirds of the mornay sauce. Stir and set aside. 
  • Heat a good dollop of butter and a splash of oil in a large heavy-bottomed pot. Add the chopped chicken and the sausage meat. Gently cook until lightly browned, mashing as you do so.
  • Then add the livers and cook until sealed, continually stirring. 
  • Add the Marsala, generously season and cook down until reduced. Then turn the heat down, add 1 cup stock and gently cook for about 20 mins until thick and fragrant, stirring and mashing now and again, and adding more stock if needed.
  • If using fresh lasagne sheets, cook them in plenty of lightly salted, boiling water until just under al dente. Drain very well, separately, on kitchen paper towels. 
  • When ready, layer the pasta sheets with some meat sauce and nearly half of the mushroom sauce in a large oven dish. Then top with another layer of lasagne, any remaining mushroom sauce and a generous layer of the meat sauce.
  • Place other sheets of lasagne on top, spoon mornay sauce over and sprinkle with a generous amount of tasty cheese and parmesan. Cook in the oven for about 20 mins until golden and bubbling.
  • Serve with a simple green salad on the side.
  • nb. Any leftover meat sauce can be frozen for another day.

Ingredients

  • 10 gm dried porcini mushrooms
  • butter
  • 3 tbsp plain flour
  • 1 litre hot milk
  • a splash of cream (optional)
  • grated tasty cheese
  • olive oil
  • 1 garlic clove
  • 1 large onion, finely chopped
  • 6 large button mushrooms, finely sliced
  • 800 gm boned chicken thighs, skin removed & chopped
  • 1 cotechino sausage (or any coarse Italian sausage), skin removed & chopped
  • 300 gm chicken or duck livers, chopped
  • ¼ cup Marsala
  • sea salt & freshly ground pepper
  • 1-2 cups chicken stock
  • lasagne sheets, fresh or dried
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm