Member Login

Do I have to register?


Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it

Who's Online

We have 735 guests online and We have 1 member online

Welcome Newbies!!!!

Welcome Newbies!!!!

If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!

It's EASY to join, just CLICK HERE and fill out our short registration form.

Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".

View forum Quick Start

View forum in "CLASSIC" view

View forum in "FLAT" view

Use the following links to view the Quick Reference for BGE resources.

BGE Quick Reference Part 1: CLICK HERE!

BGE Quick Reference Part 2: CLICK HERE!

Home arrow Cookbook arrow Recipes
Categories Beef Lasagna / Vincisgrassi
Most Viewed - Top Rated - Last Added - Last Commented


Lasagna / Vincisgrassi

in the region of the Marche, and nowhere else, lasagne is called Vincisgrassi. some say the name \"Vincisgrassi\" is drived from Windish Graetz, Napolean\'s general who occupied Ancona in 1799. according to this theory, the Austrian general\'s personal chef invented thie pasta dish that became Windish Greatz\'s favorite. others claim the pasta dish was already in existence before the napoleonic wars of 1799. in a publication of 1780, Antonio Nebbia, a chef from Macerata, Marche Region, describes a sauce for \"Princisgras\" became \"Vincigrassi\".

the basic ingredients of lasagna consist of sheets of pasta dough, a bechamel sauce and a meatsauce. older recipes for the meat sauce contained the outer extremities and the inner organs of chickens (rigalie di pollo) and the brain and sweetbreads of calves (cervella, filoni e animelle).


sheets of dough sufficient to make 5 or six layers in a baking pan appriximately 8 x 10 inches

for the meatsauce:

1 pound ground beef
olive oil
1 onion, chopped
2 ribs celery, chopped
1 carrot, chopped
2 can (28 ounces) tomato puree (passato) or diced tomatoes
salt and pepper to taste


for bechamel sauce:

6 tablespoons butter
6 tablespoons flour
1 quart milk
zest of 1 lemon



for the meatsauce:

brown the beef in olive oil. add onion, celery and carrot and cook about 10 minutes. add tomatoes, salt and pepper. cook an additional hour. the sauce should have a thick, fluid consistency. if it appears to get to dry, add a little water. if it\'s too fluid, cook a little longer.



for bechamel sauce:

melt butter in saucepan. add flour and whisk until blended.

in another saucepan, bring milk to a boil. add milk and lemon zest to flour, stirring rapidly to blend. cook over low heat for 15 minutes or until sauce thickens.

cut the dough into manageable sheets, about 4 x 6 inches. cook sheets in salted water, a few at a time, about 2 minutes for fresh pasta. remove sheets one at a time, and spread on a clean damp cloth.

cover bottom of buttered baking pan with liquid from meatsauce. then cover the bottom with 1 layer of cooked lasagne sheets. cover the layer lightly with meatsauce. then spread on bechamel sauce lightly. finally sprinkle generously with parmesan. repeat the layering process for 5 or 6 layers if the baking pan permits. be sure to allow sufficient space for the sauce to bubble without spilling over.

dot the top layer with butter, after sauces and parmesan. cook in preheated oven at 400 degrees for 25 minutes. allow pasta to rest for 15 minutes before serving.

Number Of Servings:Source:So Italian
Vegetarian:YesTime To Prepare:
Date:Tue 18 Nov 2008 19:47:27 UTCViewed:6591 times
Author:Paul CanoniciEmail:
Rating:4,00 (3 votes)

recipe rating
1 (bad)5 5 (good)

Max GComment added on: Sat 01 May 2010 17:35:25 UTC
Loved it! Somthing totaly unexpected... We have made it 3 times and everybody loves it. Great when your looking for somthing different to cook on the BGE! Thanks!!
cookn bikerComment added on: Thu 11 Dec 2014 15:26:49 UTC
The history needs to be correct.
cookn bikerComment added on: Thu 11 Dec 2014 15:28:48 UTC
From Wikipedia, the free encyclopedia.

The vincisgrassi, or vincesgrassi are a typical dish of Marche.

It is a kind of regional variant of lasagne typical of Marche (Ancona and Macerata in particular in the area), but also areas of Umbria border with Macerata , in particular the mountain Foligno . It is a first plate which is traditionally seasoned with meat sauce and with the addition of white sauce . In traditional recipes are also giblets chicken and possibly sweetbreads , marrow, brain or bovine truffle . In the mixture of lasagna can enter Marsala or mulled wine .

According to tradition, the name derives from the fact that a cook maceratese or, according to a variant, a cook Ancona, God prepared in honor of General Austrian Alfred von Windisch-Graetz who had fought against Napoleon in the siege of Ancona of 1799 .

In fact the dish was already present in the culinary tradition of the Marche and in 1781 appeared already in the cookbook cook maceratese Antonio Nebbia , The cook maceratese Antonio Nebbia that teaches how to cook all kinds of food ... useful, and profitable ... no less a 'young servants, and women cooking .., which describes the preparation of special lasagna calls "Princisgrass", quite different from that of today's vincisgrassi.
"Take half a pound of persciutto, facetelo dice small, with four ounces of Tartufari fected purposes; from then take an innerliner and a half of milk, stemperatelo in a casserole dish with three ounces of flour, Keep it in a stove putting the persciutto, and Tartufari wielding always up to much that it begins to boil, and boil for half an hour must; by then you put half a pound of fresh pana, mixing everything to make her join together; to then make a pearl inside of noodles with two sheep and four red; roll it out and cut it fine, not so much for the use of mostaccioli of Naples, not so wide; cook with half broth and half water, adjusted with salt; Take the dish that you have to send to the table: you can make about the said flat edge of a pasta dish Frigé to believe in it the sauce, lest they give out when you put it in the oven, while the fact must take a few brulì; you've cooked lasagna, and cavatele incasciatele with parmesan cheese and you will go into the pot adjusting aforesaid, with a solaro de salsa, cheese and butter-and the other de lasagne baggy construction, and put in plan, and so doing to go up that you will finished empire said plate; we must warn that above must end with the sauce and parmesan cheese and butter-finished, put it in the oven to make it do its brulì ... »
(Antonio Fog, The cook Macerata, 1781)
Unregistered users are not allowed to post comments. Please register...

Latest Recipes

  • ClayQ
       (Sauces, Rubs and Marinades)
       2017-09-05 12:26 PM
  • Venison Stew
       (Soups, Stews, and Chilis)
       Misippi Egger (Clark Ethridge)
       2014-11-28 07:55 PM
  • Coffee Rub... WOW!
       (Sauces, Rubs and Marinades)
       Carolina Q
       2014-03-14 10:57 PM
Total Recipes: 930
add a new recipe...

EggtoberFest Recipes

Wise One has compiled the recipes from some of our past EGGtoberfests for your enjoyment and they're available right here!

Note: Wise One's cookbooks are published as "PDF" files which require Adobe Acrobat Reader to view.

Forum Census

Wednesday, May 12, 2021 11:11 am
31487 registered users
0 today
0 this week
0 this month
Last: TandooriTim
Total Posts: 1,250,985

Our New Members

  • Doug16
       2021-04-19 06:28 PM
  • Olyegg
       2021-03-22 03:44 AM