Vincisgrassi is a famous regional recipe. Legend has it that it was prepared in honour of the Austrian general Windisch Graetz,who defended the city of
Ancona against Napoleon's troops in 1799. A rustic variation of ovenbaked pasta: a festive dish prepared for the most important holidays.

Ingredients: A chicken with its innards, onions, carrots, celery, tomato purée, lasagna sheets, grated parmigiana reggiano cheese, salt and pepper, olive oil, beef and pork, pancetta, broth.
Ingredients for the pasta: Flour, Egg, Salt, Butter
Roll out the pastry until 1mm thick and cut 10x30cm squares, half boil (4/5 min) and set them out, interspersed with paper to avoid sticking.
For the Béchamel sauce: Butter, plain flour, nutmeg, warm milk

Preparation: Start with preparing the ragout. Cut the pancetta into strips and the meats into small pieces: pork, beef and chicken innards. Mince the celery, carrot and onion and brown with the pancetta in the olive oil for about 5 minutes. When the flavours are well combined add the beef and pork and brown for about 10 minutes. Add the tomato purée and adjust the seasoning. Add the chopped chicken innards and mix with a wooden spoon; cover and cook for about half an hour, stirring once in a while and adding hot broth if the sauce becomes too dry. The ragout should be dense and well-cooked. Meanwhile, to make the béchamel sauce, prepare a roux by melting the butter in a small saucepan. Add the flour and nutmeg. Cook for few minutes. Add the roux to the warm milk, whisking very quickly. Bring to the boil and cook for 10 minutes, stirring with a wooden spoon. If too thick, add cold milk and whisk gently.
Blanch the lasagna sheets in boiling water for 5 minutes, strain, then place on a clean cloth to dry.
Grease a 30 cm x 45 cm baking try with the butter. Spread 1 ladle of béchamel on the base and arrange the lasagna sheets to cover the bottom of the tray. Add a layer of ragout and béchamel (the béchamel should be half the quantity of the ragout), and sprinkle with parmesan.
Continue building the layers until there are at least 10 (typical of this dish), ending with a top layer of ragout and a generous handful of cheese. Bake at 180° for about 30 minutes, remove as soon as a golden crust has formed on the surface.