Autumn Lasagna With Chicken Ragù, Pine Nuts, and Raisins

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“For an autumn harvest dinner.”
2hrs 15mins

Ingredients Nutrition


  1. Make chicken ragu: heat a large pan over medium heat; add in olive oil and butter; the moment the butter melts, add in onion and carrot; cook, stirring frequently, until softened, about 3 minutes.
  2. Add in garlic; cook until aromatic, about 15 seconds.
  3. Add in chopped pancetta; cook until frizzled and browned, 3 minutes, stirring frequently.
  4. Stir in chopped thighs and gizzards (if using); decrease heat to med-low; cook until they are well browned, about 8 minutes.
  5. Pour in the wine; use a wooden spoon to scrape up any browned bits on the bottom of the pan.
  6. Stir in the sage, bay leaves, nutmeg, and cloves.
  7. Pour in the broth; stir in the tomato paste until dissolved.
  8. Decrease heat to low; set the pan cover askew, and simmer very slowly for 30 minutes.
  9. Then cover the pan and continue cooking about 30 more minutes.
  10. Remove pan from heat and set aside; remove and discard bay leaves.
  11. Make the casserole: position oven rack in the center of the oven; preheat oven to 375°.
  12. Put a small skillet over medium heat; add in pine nuts; toast just until golden, about 4 minutes, tossing frequently.
  13. Pour into a small bowl; cool for 5 minutes.
  14. Layer the lasagna in a 13x9 inch pan as follow: ½ cup chicken ragu, spread in the bottom pan; 3 noodles, 1 ½ cups chicken ragu; half of the cheese, placed evenly over the ragu; 3 tablespoons white wine sprinkled over the cheese; half the toasted pine nuts and half the raisins; 3 noodles, 1 ½ cups chicken ragu; remaining cheese; 3 tablespoons white wine, again sprinkled over them; remaining pine nuts and raisins; the remaining noodles and finally, the remaining chicken ragu, making sure it covers the casserole thoroughly.
  15. Cover the pan with a layer of parchment paper, then a layer of foil.
  16. Bake for 40 minutes, then uncover and continue baking until dense, compact, and bubbling, about 5 more minutes.
  17. Let stand at room temperature for 10 minutes.

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